Celery-and-Apple Salad with Pecans

By á-48308

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

Preparation

Step 1

Step 1

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.
Step 2

In a medium bowl, whisk together sour cream, vinegar, and sugar until smooth.
Step 3

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