Celery Salad
Serves 6
10 mins prep
10 mins total
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.
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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.
