Description
This refreshing Celery Salad combines crunchy celery, sweet dried cranberries, and toasted pecans in a creamy dressing made from sour cream, mayonnaise, Dijon mustard, and red wine vinegar. It’s a light and flavorful way to transform leftover celery into a delightful salad that’s perfect as a side dish or snack.
Ingredients
Scale
Salad
- 8 ribs celery, thoroughly washed, chopped into 1/2” pieces
- 1/3 cup dried cranberries
- 1/3 cup pecans, roughly chopped
Dressing
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise (or homemade Avocado Oil Mayonnaise)
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the Pecans: Heat chopped pecans in a dry skillet over medium heat for 1 to 2 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat immediately to prevent burning.
- Prepare the Dressing: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper until smooth and well combined.
- Combine Salad Ingredients: Add chopped celery, dried cranberries, and the toasted pecans to the bowl with the dressing.
- Toss the Salad: Mix everything together thoroughly so that all ingredients are coated evenly with the creamy dressing.
- Chill: Cover the salad and refrigerate for at least 2 hours, up to 12 hours, allowing the flavors to meld. Lightly toss before serving.
- Optional Garnish: For presentation, top the salad with additional dried cranberries, toasted pecans, and a sprinkle of black pepper.
Notes
- Store the salad refrigerated in an airtight container for up to 4 days.
- Freezing this celery salad is not recommended as it may alter the texture.
- For best flavor, allow the salad to chill and marinate for a minimum of 2 hours before serving.
- Use homemade Avocado Oil Mayonnaise for a healthier alternative if desired.