Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 288.65 Kcal (1209 kJ) | ||
| Calories from fat | 196.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.85g | 34% | |
|---|---|---|---|
| Cholesterol | 23.1mg | 8% | |
| Sodium | 269.86mg | 11% | |
| Potassium | 320.55mg | 7% | |
| Total Carbs | 17.83g | 6% | |
| Sugars | 12.4g | 50% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 7.97g | 16% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 205.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 176.98 Kcal (741 kJ) | ||
| Calories from fat | 120.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.4g | 34% | |
|---|---|---|---|
| Cholesterol | 14.16mg | 8% | |
| Sodium | 165.46mg | 11% | |
| Potassium | 196.53mg | 7% | |
| Total Carbs | 10.93g | 6% | |
| Sugars | 7.6g | 50% | |
| Dietary Fiber | 2.75g | 18% | |
| Protein | 4.89g | 16% | |
| Vitamin C | 2.5mg | 7% | |
| Iron | 0.5mg | 5% | |
| Calcium | 125.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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