Make sure to plan in advance since the salad should ideally sit for at least 24 hours in the fridge before serving.
- 1 pound celery hearts
- 6 ounces pecans (either halves or pieces)
- 6 ounces dried fruit (currants or raisins work best)
- 1 large lemon or 2 limes
- 3/4 cup mayonnaise
- 1 Tbsp. maple syrup
- 1 Tbsp. dried parsley
Note: When I first started making this recipe, I used a lemon as in the original dish. Although delicious, I have since found that limes provide a smoother flavor with less of an acidic bite. Use whichever flavor profile you prefer.
Note: I have also used honey as a sweetener, but it does not stir in as easily as maple syrup. If you use lime juice, the sweetener is less necessary so you can reduce or omit it as you prefer.