Crunchy thin sliced apples, celery & spiced pecans in a sweet & tangy dressing
Prep Time20 minutesmins
Cook Time10 minutesmins
Course: Salad
Keyword: fruit salad, side salad
Servings: 8
Author: Star Tribune Taste section recipe
Ingredients
Spiced Pecans
1/2cuppecan halves
1tablespoonbutter
1/4teaspooncinnamon
1/4teaspoonground nutmeg
1/8teaspooncayenne
1/4teaspoonsalt
1teaspoonsugar
Salad
4tbsp.sour creamregular or reduced fat
2tbsp.white wine or rice vinegar
2tsp.sugar
8ribs celerypeeled if desired, thinly sliced on a diagonal
3appleshalved, cored and thinly sliced. Slices halved, crosswise
coarse salt and fresh ground black pepperto taste
Instructions
Spiced Pecans
Preheat oven to 350 degrees. Place pecans in a bowl. Melt butter over low heat in small saucepan and stir in spices. Remove from heat and stir until well combined and sugar dissolves. Pour over pecans and mix well.
Spread pecans evenly on a baking sheet and bake, stirring often, until toasted and fragrant, about 10 minutes. Cool completely before serving. This recipe will make more than needed for the salad, but are great for snacking too. They can be kept covered in refrigerator for a week or can be frozen for future use.
Salad
In a medium bowl, whisk together sour cream, vinegar and sugar until smooth.
Add celery and apple; season with salt and pepper to taste. Toss gently to combine and top with pecans. Serve immediately.
Note - you can make the spiced pecans, dressing and slice the celery a day in advance. Store the dressing and celery separately in the refrigerator. Store the pecans at room temperature. Slice the apples up to a few hours in advance and store refrigerated in a bowl of water with half a lemon squeezed into it. Drain apples well and combine with the rest of the ingredients as directed, just before serving.