Celery And Apple Salad With Pecans Recipe

Ingredients

1/4 cup pecan halves

2 tablespoons reduced-fat sour cream

1 to 2 tablespoons white-wine vinegar

1 teaspoon sugar

1 pound celery, (8 to 10 large stalks), peeled if desired, and thinly sliced on the diagonal (about 5 cups)

1 apple, halved, cored, and thinly sliced, slices halved crosswise

Coarse salt and ground pepper

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set toasted pecans aside to cool.

In a medium bowl, whisk together sour cream, vinegar, and sugar until smooth.

Add celery and apple; season with salt and pepper. Toss gently to combine. Crumble toasted pecans on top, and serve immediately.