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Crunchy Pear and Celery Salad

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“From Eating Well magazine, one of my favorite salads. The flavors blend so well and compliment and the textures are marvelous. If you have the white cheddar with a red pear, the colors are nice. When I get a green pear I just use yellow cheddar.”

Ingredients Nutrition


  1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
  2. Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
  3. Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
  4. Serve either chilled or at room temperature.
  5. NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
  6. VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.

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