Celery-and-Apple Salad with Pecans

By BClover

98 cal, 6 g fat, 1.8 g protein, 11 g carb, 3.2 g fiber

Ingredients

• 1/4 cup pecan halves
• 2 tablespoons reduced-fat sour cream
• 1 to 2 tablespoons white-wine vinegar
• 1 teaspoon sugar
• 1 pound celery, (8 to 10 large stalks), peeled if desired, and thinly sliced on the diagonal (about 5 cups)
• 1 apple, halved, cored, and thinly sliced, slices halved crosswise
• Coarse salt and ground pepper

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

Make It Now

Celery's inner stalks and leaves are good raw in salads and appetizers; if you like, peel the stringy outer stalks to make them more tender.

Directions

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set toasted pecans aside to cool.

In a medium bowl, whisk together sour cream, vinegar, and sugar until smooth.

Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, and serve immediately.

directions