Celery, Apple & Pecan Salad

katie in the UP's Note:

This salad is simple ingredients, low in fat and delicious!! Everyday Food/March 2006 edition

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1/4 cup pecan halves
• 2 tablespoons low-fat sour cream
• 2 tablespoons white wine vinegar (I used rice wine vinegar)
• 1 teaspoon sugar (not necessary if using rice wine vinegar)
• 8 -10 stalks celery, peeled and sliced
• 1 apple, halved, cored and thinly sliced

Directions:

1. Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
2. In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
3. Add celery and apple. Toss gently to combine.
4. Crumble toasted pecans on top, serve immediately.

Reviews

[KCShell]

I used 3 celery stalks and 2 apples instead of what was listed. I felt like this was a good balance between the two ingredients. I made the dressing as stated, which was just the right amount for the celery and apples I used. Loved the roasted pecans! I served it with steak and potatoes and it was a great compliment to the meal. Thanks, KCShell

[Chef-Boy-I-Be Illinois]

This is a nice way to serve apples. Mine were pretty tart Cortlands, so I added to sugar and also one tablespoon maple syrup. Nice balance of tart and sweet and some good crunch.

[vholland]

This is a good recipe that I'll make again. I used rice wine vinegar, and still thought the sugar was needed. Also added some pepper and salt. Next time I might try mixing half LF mayo and half LF sour cream for a little zip. Maybe add some celery seeds, too?