Celery and Apple Salad with Pecans
SMART SUBSTITUTION This lighter interpretation of a traditional Waldorf salad replaces the sweet mayonnaise dressing with one made from reduced-fat sour cream, white-wine vinegar, and just a hint of sugar.
Recipe information
Yield
serves 4
Ingredients
1/4 cup pecans
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, thinly sliced on the diagonal (about 5 cups)
1 apple, halved, cored, thinly sliced, then slices halved crosswise
Coarse salt and ground pepper
Preparation
Step 1
Preheat oven to 350°F. Spread pecans on a rimmed baking sheet; bake until lightly browned, tossing halfway through, 5 to 7 minutes. Transfer to a plate to cool.
Step 2
In a medium bowl, whisk together sour cream, vinegar to taste, 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.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 98
Step 5
Fat: 6g
Step 6
Protein: 1.8g
Step 7
Carbohydrates: 11g
Step 8
Fiber: 3.2g
