Just because summer's behind us doesn't mean salads are, too. Try this perfect fall recipe: Crunchy Pear and Celery Salad.

Joining crisp celery with juicy pears, be they Bartlett or Anjou, makes this salad something special. And pears are at the top of the list when it comes to high-fiber fruit. Here's how to make it.

Crunchy Pear and Celery Salad*
The cheddar cheese and pecan pieces -- along with giving you some calcium and protein -- complement the pear and celery flavors nicely. (Or you can try parmesan cheese and toasted walnuts for an Italian twist.) Here's what you'll need. (Look up more recipes in the RealAge Recipe Box.)

Ingredients
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 in a skillet over low-medium heat for 2-4 minutes
Freshly ground pepper to taste
6 large leaves butterhead or other lettuce

Preparation
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.
3. Add pears; gently stir to coat.
4. Add the celery, cheese, and pecans; stir to combine. Season with pepper.
5. Divide the lettuce leaves among six plates and top with a portion of salad. Serve at room temperature or chilled. Makes six servings.

Nutrition information (per serving): 221 calories; 14 g fat (5 g sat., 4 g mono.); 20 mg cholesterol; 20 g carbohydrate; 6 g protein; 4 g fiber; 244 mg sodium; 234 mg potassium.

*Recipe reprinted with permission from EatingWell. Find more recipes at EatingWell.com.