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Celery and Pear Salad with Toasted Pecans

 

A light and refreshing salad is a great side dish at your Thanksgiving dinner!
22

Yield

6

servings

Prep

15

min

Cook

0

min

Ready

22

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

5 stalks celery
trimmed and cut in half crosswise
*
2 tablespoons apple cider vinegar
or any other fruit vinegar
1 ½ tablespoons honey
¼ teaspoon salt
or to taste
2 each pears
ripe and diced
1 cup cheddar cheese
white and finely diced
*
cup pecans
toasted
1 x black pepper
freshly ground, to taste
*
6 large lettuce leaves
or butter head
*

Directions

Put celery in a bowl of ice water and sork for about 20 minutes.

Drain and pat dry. Cut into ½-inch pieces.

Mix together vinegar, honey and salt in a large bowl until blended.

Stir in pears gently until evenly coat.

Stir in the celery, cheese and pecans and combine well.

Season with pepper to taste.

Divide the lettuce leaves among 6 plates and top with a portion of salad.

Serve at room temperature or chilled.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 13459% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 4%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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