Crunchy Pear Celery Salad Food

PEAR, GORGONZOLA & WALNUT SALAD

Pear, Gorgonzola & Walnut Salad image

The light and refreshing vinaigrette in this side salad offsets the tangy funk of Gorgonzola and sweetness from the raisins and pears. Even better, this salad celebrates fall and has beautiful colors. Feel free to get creative with this salad: Add chicken to make it meal-worthy, choose a different nut or swap Bosc pears for your favorite variety. Be sure to wait to dress this salad until ready to serve or the greens will wilt.

Provided by Sarah Epperson Loveless

Time 10m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons honey
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
½ teaspoon black pepper
¼ teaspoon kosher salt
4 cups mixed baby lettuces
1 medium ripe Bosc pear, thinly sliced
¼ cup crumbled Gorgonzola cheese
¼ cup toasted walnuts, coarsely chopped
¼ cup golden raisins

Steps:

Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. Serve immediately.

Nutrition Facts : Calories 207 calories, Carbohydrate 21 g, Fat 14 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g

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

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

CREAMY CELERY SALAD

Creamy Celery Salad image

Celery salad is a gloriously simple salad recipe that's got all the elements we love. Crunchy celery, sweet bites of raisins, a scattering of walnuts, all wrapped up in a creamy dressing. It's delicious!

Provided by Kristen Stevens

Categories Salad

Time 10m

Number Of Ingredients 7

Ingredients

8 stalks celery (sliced thin)
¼ cup EACH: raisins, toasted walnuts, and minced red onion
3 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar (or 1 teaspoon white vinegar)
½ teaspoon pepper
¼ teaspoon salt

Steps:

Place all of the ingredients into a large mixing bowl.
Mix until everything is well incorporated.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 119 kcal, Sugar 3 g, Sodium 272 mg, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 13 g, Fiber 3 g, Protein 3 g, Cholesterol 3 mg, UnsaturatedFat 5 g