Crunchy Pear Celery Salad Recipes

PEAR, CELERY AND FARRO SALAD

Pear, Celery and Farro Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 cup farro as the label directs. Drain well and transfer to a large bowl to cool. Toss with 2 chopped pears, 2 thinly sliced celery stalks, 1/2 cup each parsley and shredded parmesan and 3 tablespoons each olive oil and cider vinegar. Season with salt and pepper.

PEAR AND CELERY SALAD

Pear and Celery Salad image

I saw a version of this salad from Eating Well and thought it looked so light, crunchy and delicious! I switched the ingredients up a bit to fit my taste and what I had on hand and put it together for lunch. It's one of the best fruity salads I've ever eaten!

Provided by cindy sandberg

Categories Other Side Dishes

Time 5m

Number Of Ingredients 9

Ingredients

2 pears, diced
4 ribs of celery, sliced
1/4 c coarsely chopped walnuts
juice of one lemon
1 1/2 Tbsp walnut oil(or other healthy oil)
1/2-1 tsp sugar( i like the flavor of the "raw" sugar;demerra or turbinado)
dash of salt
a few grinds of fresh ground black pepper
dark green lettuce leaves

Steps:

1. Combine pears, celery and nuts. Squeeze the lemon juice over all and drizzle on the oil. Add the sugar, salt and pepper and toss to coat well. Serve over pretty lettuce leaves.

CRUNCHY PEAR AND CELERY SALAD

Crunchy Pear and Celery Salad image

This was the recipe of the day on the RealAge website. Great salads don't have to be just a summer thing and this one seems perfect for fall and winter. The cheddar cheese and pecan pieces, along with giving you some calcium and protein, complement the pear and celery flavors nicely. (Or you can try parmesan cheese and toasted walnuts for an Italian twist.)

Provided by Vols Fan

Categories Pears

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 stalks celery, trimmed and cut in half crosswise
2 tablespoons raspberry vinegar or 2 tablespoons other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett, diced
1 cup finely diced white cheddar cheese
1/2 cup chopped pecans, toasted in a skillet over low-medium heat for 2-4 minutes
fresh ground pepper
6 large lettuce leaves, use more if chopping

Steps:

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 six plates and top with a portion of salad. Serve at room temperature or chilled.

Nutrition Facts : Calories 226.1, Fat 14, SaturatedFat 5.2, Cholesterol 23.1, Sodium 262.9, Carbohydrate 20.7, Fiber 4, Sugar 14.4, Protein 7.1

CRUNCHY PEAR AND CELERY SALAD

Crunchy Pear and Celery Salad image

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.

Provided by MathMom.calif

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 stalks celery, trimmed and cut in half lengthwise
2 tablespoons raspberry vinegar or 2 tablespoons other fruit vinegar
2 tablespoons maple syrup (original recipe called for honey)
1/4 teaspoon salt
2 ripe pears, diced (preferably red Barltett or anjou for their crispness)
1 cup finely diced white cheddar cheese
1/2 cup chopped pecans, toasted (see NOTE)
fresh ground pepper
6 leaves butterhead lettuce (I usually use romaine) or 6 leaves other lettuce (I usually use romaine)

Steps:

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
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.
Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
Serve either chilled or at room temperature.
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).
VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.

Nutrition Facts : Calories 220.5, Fat 14, SaturatedFat 5.2, Cholesterol 23.1, Sodium 257.4, Carbohydrate 19, Fiber 3.8, Sugar 12.7, Protein 7

PEAR, SPINACH, WALNUT & CELERY SALAD

Pear, Spinach, Walnut & Celery Salad image

Another healthy recipe that I have collected for my pre-summer health push. I found this in the "Healthy Eating" cookbook put out by "The Australian Woman's Weekly" I was particularly drawn to it by the dressing as it is without oil which always pushes up the calorie count a good deal.

Provided by Sarah_Jayne

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 large pear, cut into thin wedges
2 ounces baby spinach leaves
1/4 cup walnuts, toasted and chopped coarsely
1 stalk celery, trimmed and chopped coarsely
2 teaspoons mustard
1 teaspoon cider vinegar
1 tablespoon fresh apple juice

Steps:

Place ingredients for mustard dressing in a screw-top jar and shake well.
Place pear, spinach, nuts and celery in medium bowl and toss gently to combine.
Serve salad drizzled with dressing.

Nutrition Facts : Calories 345.9, Fat 19.9, SaturatedFat 1.9, Sodium 192.2, Carbohydrate 42.1, Fiber 10.7, Sugar 24.2, Protein 7.5

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