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.

Makes 6 servings, 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 221 calories; 14 g fat (5 g sat, 4 g mono); 20 mg cholesterol; 20 g carbohydrate; 6 g protein; 4 g fiber; 240 mg sodium; 221 mg potassium.
Nutrition bonus: Calcium (15% daily value).

TIP: 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.

MAKE AHEAD TIP: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.

This was the highlight of our dinner (which also included a bean soup and a banana corn muffin). Excellent blend of flavors. I'm not much of a celery fan, but with the cheese, nuts and pears plus dressing, it just all tasted good. Hubby isn't a fan of pears or nuts, but even he said this was very good and he liked the crunch of the nuts.

Anonymous, L.A. County, CA

I made this for my book club and it was a big hit. As a working mom of 2, I also liked how easy it was to prepare.

Anonymous, Grosse Pointe Woods, Mi

This was an easy and wonderful salad. I have enjoyed sharing with my friends. It is a must try.

Kathy Jurgensen, Huntingtong Beach, CA

made this for a get together. went with the Italian idea of toasted pine nuts and Romano. used fig balsamic vinegar and torn romaine instead. it was a big hit. thanks once again!

rhonda, Auburn, NY