• Pear & Celery Salad

    2 votes
    Prep time:
    Servings: 4
    by Chef Smith
    226 recipes


    • 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


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

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