Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 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
Direcciones
- Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
- 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.
- * TIP: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 141 | 52% |
| Total Fat 16.31g | 20% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 381mg | 16% |
| Potassium 276mg | 8% |
| Total Carbs 24.52g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 18.38g | 12% |
| Protein 9.54g | 15% |
