A salad with origins in New York City takes on Northwest flair with juicy pears, hazelnuts, and dried cherries.
Cooking Light NOVEMBER 2006
Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently.
Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.
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