Crunchy Pear & Celery Salad

http://www.eatingwell.com/recipes/crunchy_pear_celery_salad.html

From EatingWell:  October/November 2006

Crisp pears are tossed with Cheddar cheese and pecans in this delicious salad. For an Italian twist, try a good Parmesan with some toasted pine nuts or to go British use crumbled Stilton and toasted walnuts.

6 servings, 1 cup each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 4 stalks celery, trimmed and cut in half crosswise
• 2 tablespoons cider, pear, raspberry or other fruit vinegar
• 2 tablespoons honey
• 1/4 teaspoon salt
• 2 ripe pears, preferably red Bartlett or Anjou, diced
• 1 cup finely diced white Cheddar cheese
• 1/2 cup chopped pecans, toasted (see Tip)
• Freshly ground pepper, to taste
• 6 large leaves butterhead or other lettuce

Preparation

1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.

Nutrition

Per serving : 221 Calories; 14 g Fat; 5 g Sat; 4 g Mono; 20 mg Cholesterol; 20 g Carbohydrates; 6 g Protein; 4 g Fiber; 240 mg Sodium; 221 mg Potassium

Tips & Notes

• Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.

• Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.