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.
5 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.
1 In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper.
2 Add celery, dried cranberries, and toasted chopped pecans.
3 Toss the salad and dressing together until everything is well coated and combined.
4 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.
