Since it’s summer a nice light salad is an ideal dinner that won’t weigh to heavy on you and is also healthy. We searched at Eatingwell.com to find a calcium enriched diet recipe that would accommodate those ideals and found this fantastic and easy to make salad.
- 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
- 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 6 plates and top with a portion of salad. Serve at room temperature or chilled.
- Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
- 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.
Nutritional Facts and Values
- Per serving: 215 calories; 13 g fat ( 5 g sat , 4 g mono ); 20 mg cholesterol; 20 g carbohydrates; 5 g protein; 4 g fiber; 240 mg sodium; 219 mg potassium.
- Nutrition Bonus: Calcium (15% daily value)
- Carbohydrate Servings: 1