Celery and Apple Salad
1/4 cup pecans or hazelnuts
2 Tbsp reduced-fat sour cream or yogurt
1-2 Tbsp white wine vinegar
1 tsp sugar
1 pound celery (8 to 10 large stalks), thinly sliced on the diagonal (about 5 cups)
1 apple, halved, cored and chopped
1/4 cup dried cherries or cranberries
Salt & pepper, to taste
Preheat oven to 350 degrees. Spread pecans (or hazelnuts) on a rimmed baking sheet; bake until lightly browned, about 5-7 minutes. Set toasted nuts aside to cool. Once cooled, coarsely chop.
In a medium bowl, whisk together sour cream (or yogurt), vinegar, and sugar until smooth.
Add celery, apple and cherries (cranberries); season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, serve immediately.
Pairs Well With
A delicious, crisp salad modified from Martha Stewart Everyday Food