1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon mustard
3 tablespoons honey
2 stalks celery, cut into ½ inch cubes
2 apples, cut into ½ inch cubes
2 pears, cut into ½ inch cubes
2 bananas, cut into ½ inch cubes
½ cup toasted walnuts, broken into larger pieces
Prepare the dressing: combine all the ingredients in a small jar with a lid and shake well until blended. Set aside.
Prepare the salad: place all the ingredients in a large bowl, pour the dressing on top and mix well.
Refrigerate for at least 1 hour or store up for up to 24 hours in the refrigerator. If the salad has been in the refrigerator longer than 1 hour, let it sit at room temperature for 20 minutes before serving.
Spoon the salad into individual serving bowls and serve immediately.