Creamy Celery Cranberry Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
8 ribs celery, thoroughly washed and chopped into ½-inch pieces
02 -
⅓ cup dried cranberries
03 -
⅓ cup pecans, roughly chopped
→ Dressing
04 -
3 tablespoons sour cream
05 -
2 tablespoons mayonnaise (or homemade Avocado Oil Mayonnaise)
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon red wine vinegar
08 -
¼ teaspoon salt
09 -
¼ teaspoon black pepper
# Instructions:
01 -
Heat the roughly chopped pecans in a dry skillet over medium heat for 1 to 2 minutes, or until they turn golden brown and become fragrant. Stir frequently to ensure even toasting and prevent burning. Remove from heat and set aside to cool.
02 -
In a large bowl, whisk together the sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper until smooth and well combined.
03 -
Add the chopped celery, dried cranberries, and toasted pecans to the bowl with the dressing.
04 -
Gently toss all ingredients together until everything is evenly coated with the dressing. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours to allow the flavors to meld together.
05 -
Before serving, give the salad a light toss to redistribute the dressing. For an attractive presentation, you can top the salad with additional dried cranberries, toasted pecans, and a sprinkle of freshly ground black pepper.
# Notes:
01 -
This salad can be stored in an airtight container in the refrigerator for up to 4 days.
02 -
Freezing this celery salad is not recommended as it will affect the texture.
03 -
For a lighter version, you can substitute Greek yogurt for the sour cream.