Description
Crunchy celery salad with dried cranberries, toasted pecans, and a creamy dressing. Light, fresh, and easy to make.
Ingredients
Scale
- 8 ribs celery, chopped into 1/2-inch pieces
- 1/3 cup dried cranberries
- 1/3 cup pecans, chopped
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast pecans in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly.
- Whisk sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper in a large bowl.
- Add celery, cranberries, and toasted pecans.
- Toss until evenly coated.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Store refrigerated in an airtight container for up to 4 days.
- Freezing is not recommended.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 87
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg