Crunchy Pear And Celery Salad Recipes

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

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.

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.

Steps:

• Core pears from bottom, leaving stems intact.
• Peel pears, leaving a small amount of peel at stem end.
• Cut 1/4" from the bottom to level if necessary.
• In a bowl, combine orange juice and orange marmalade; spoon over pears, letting excess drip into bowl.
• Set aside for sauce.
• Place wafer crumbs and almonds in a large shallow dish.
• Roll pears in crumb mixture to coat the bottom 3/4 of each pear.
• Place in a 13x9x2" baking dish coated with cooking spray.
• Bake at 350* for 35-45 min.
• or until tender.
• Meanwhile, for sauce, combine yogurt and reserved marmalade mixture; refrigerate until serving.
• Serve with warm pears.

Steps:

• To make the pear salad, peel and quarter the pears. Cut away the cores and cut each quarter into 3 slices. Toss in a bowl with salt, pepper, sugar, vinegar and oil. Refrigerate for 1 hour, tossing ingredients at least once more.
• To make the celery root salad, place the celery root in a bowl and mix in the mayonnaise and lemon juice. Season to taste with salt and pepper. This salad can be made ahead and refrigerated.
• To assemble the salad, place the lettuce in a bowl. Add a little of the vinaigrette from the pears and toss to coat the leaves. Divide the lettuce among 4 plates. Fan the pears in a circle around the lettuce. Place a small mound of the celery root salad in the center of each plate. Serve immediately

Steps:

• Mix salad dressing in bowl.
• Add all salad ingredients to dressing.
• Plate on a bed of greens and top with candied walnuts.

Steps:

• Assemble all ingredients.
• In a mixing bowl, whisk together vinegar, Truvia® natural sweetener, salt, pepper and cinnamon.
• While whisking, drizzle in oil until combined.
• In a separate bowl, place celery, apple, and pears.
• Pour cinnamon salad dressing over fruits and celery; toss to mix.
• Chill and serve.

Steps:

• Place the chopped lettuce and radicchio into a large bowl of ice water to crisp, and set aside for 15 minutes. The dressing can be prepared in the meantime (see below). After 15 minutes, drain the lettuce and radicchio and spin until dry. Add the sliced celery and pears, and gently toss. Divide the salad among six plates and spoon the dressing over the top. Sprinkle each serving with the chopped hazelnuts.
• For the dressing: Combine all of the ingredients in a pint jar and shake vigorously to combine. Refrigerate until ready to use.

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.