Celery and Apple Salad with Pecans

• 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

1. Preheat oven to 350F.
2. Spread pecans on a rimmed baking sheet; bake until lightly browned, tossing halfway through, 5 to 7 minutes.
3. Transfer to a plate to cool.
4. In a medium bowl, whisk together sour cream, vinegar to taste, and sugar until smooth.
5. Add celery and apple; season with salt and pepper.
6. Toss gently to combine.
7. Crumble toasted pecans on top, and serve immediately.
8. (Per Serving)
9. Calories: 98
10. Fat: 6g
11. Protein: 1.8g
12. Carbohydrates: 11g
13. Fiber: 3.2g

pecans, sour cream, whitewine vinegar, sugar, celery, apple, salt

Taken from www.epicurious.com/recipes/food/views/celery-and-apple-salad-with-pecans-387596 (may not work)