Crunchy Pear & Celery Salad

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.
3. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.

Tips

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.

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

Per serving: 215 calories; 13 g fat (5 g saturated fat, 4 g mono unsaturated fat); 20 mg cholesterol; 20 g carbohydrates; 5 g protein; 4 g fiber; 240 mg sodium; 218 mg potassium

Nutrition Bonus: Calcium (15% daily value)

Contributed by: EatingWell.com

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.