Under 30 Minutes

Celery-and-Apple Salad with Pecans

Celery's inner stalks and leaves are good raw in salads and appetizers; if you like, peel the stringy outer stalks to make them more tender.

  • Prep:
  • Total Time:
  • Servings: 4
Celery-and-Apple Salad with Pecans

Source: Everyday Food, March 2006


  • 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


  1. 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.

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

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


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