Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A salad with origins in New York City takes on Northwest flair with juicy pears, hazelnuts, and dried cherries.

Cynthia Nims
Recipe by Cooking Light November 2006

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Yield:
6 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.

Nutrition Facts

132 calories; calories from fat 29%; fat 4.2g; saturated fat 0.8g; mono fat 2.2g; poly fat 0.4g; protein 2.6g; carbohydrates 21.7g; fiber 3.4g; cholesterol 4mg; iron 0.5mg; sodium 127mg; calcium 71mg.
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