Description
A creamy and crunchy Pecan Celery Salad with Mayonnaise, featuring fresh celery, toasted pecans, cranberries, and a delicious dressing.
Ingredients
Scale
- 4 tbsp sour cream
- 3 tbsp mayonnaise
- 1.5 tsp dijon mustard
- 1.5 tsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 stalks celery (sliced into thin 1/4-inch crescents)
- 1/3 cup cranberries
- 1/2 cup pecans (toasted and chopped into 1/2-inch pieces)
- 2 tbsp fresh parsley, chopped
Instructions
- Heat a dry skillet over medium heat and add the pecans, stirring frequently for 1-2 minutes until fragrant and lightly golden.
- Transfer the toasted pecans to a cutting board and chop into roughly 1/2-inch pieces once cooled slightly.
- In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and pepper until smooth and fully combined.
- Add the sliced celery, cranberries, and toasted pecans to the dressing bowl.
- Gently toss everything together until evenly coated with the creamy dressing.
- Transfer the salad to a serving dish and garnish with fresh chopped parsley and a light grind of black pepper.
- Toss gently once more before serving if the salad has been sitting for a few minutes.
Notes
- Watch the pecans carefully while toasting to prevent burning.
- Add parsley just before serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg