Celery Salad
Turn the celery haters in your life into celery lovers. This simple Celery Salad with cranberries and pecans is crunchy, light, and so creamy. A great way to use leftover celery in a delicious way.
INGREDIENTS
- 8 ribs celery - thoroughly washed, chopped into 1/2" pieces
- ⅓ cup dried cranberries
- ⅓ cup pecans - roughly chopped
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise - or homemade Avocado Oil Mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Heat chopped pecans in a dry skillet over medium heat for 1 to 2 minutes, or until they are golden brown and begin to smell toasted. Stir frequently to prevent the nuts from burning.
- In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper.
- Add celery, dried cranberries, and toasted chopped pecans.
- Toss the salad and dressing together until everything is well coated and combined.
- Cover and refrigerate for at least 2 hours and up to 12 hours. Lightly toss prior to serving.OPTIONAL: Top the salad with more dried cranberries, toasted pecans, and black pepper for presentation.
RECIPE NOTES
Storing Information:
- Refrigerated, in an airtight container, for up to 4 days.
- Freezing this Celery Salad is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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