Description
Pecan Celery Salad with Mayonnaise is a delicious and creamy salad featuring crunchy pecans, crisp celery, and sweet cranberries, perfect for any occasion.
Ingredients
Scale
- 4 tbsp sour cream
- 3 tbsp mayonnaise
- 1.5 tsp dijon mustard
- 1.5 tsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 stalks celery (sliced into thin 1/4-inch crescents)
- 1/3 cup cranberries
- 1/2 cup pecans (toasted and chopped into 1/2-inch pieces)
- 2 tbsp fresh parsley, chopped
- Optional toppings: cranberries, pecans, black pepper
Instructions
- Heat a dry skillet over medium heat and add the pecans, stirring frequently for 1-2 minutes until fragrant and lightly golden.
- Transfer to a cutting board and chop the toasted pecans into roughly 1/2-inch pieces once cooled slightly.
- In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and pepper until smooth and fully combined.
- Add the sliced celery, cranberries, and toasted pecans to the dressing bowl.
- Using a rubber spatula or wooden spoon, gently toss everything together until the celery and cranberries are evenly coated with the creamy dressing.
- Transfer the salad to a serving dish and garnish with fresh chopped parsley and a light grind of black pepper.
- Toss gently once more before serving if the salad has been sitting for a few minutes.
Notes
- Toast the nuts right before assembly to retain their crunch and flavor.
- Adjust seasoning in the dressing to taste, as it serves as the flavor foundation.
- Add parsley just before serving to keep it fresh and vibrant.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg