Cranberry Crunch Salad

Name: Cranberry Crunch Salad
Yield: 4 servings
Ingredients: 1 4 teaspoons finely chopped pecans; 1 1/4 teaspoon celery seed; 1 1 tablespoon reduced-fat mayonnaise; 1 1 tablespoon nonfat plain Greek yogurt; 1 1 teaspoon honey; 1 Juice of 1/2 lemon; 1 1 tablespoon cider vinegar; 1 1 cup finely shredded red cabbage; 1 1/2 green apple, peeled, cored and finely chopped; 1 2 tablespoons dried cranberries; 1 8 large leaves endive

From the kitchen of Carly

Crisp red cabbage and tart green apple meet toasted pecans and tangy cranberries in a bright, crunchy slaw. Bound with a honey-lemon dressing that's tangy and lean, it's built for endive leaves but works as a side dish too.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 teaspoons finely chopped pecans
11/4 teaspoon celery seed
11 tablespoon reduced-fat mayonnaise
11 tablespoon nonfat plain Greek yogurt
11 teaspoon honey
1Juice of 1/2 lemon
11 tablespoon cider vinegar
11 cup finely shredded red cabbage
11/2 green apple, peeled, cored and finely chopped
12 tablespoons dried cranberries
18 large leaves endive

Instructions

Heat a small cast-iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes. Combine mayonnaise, yogurt, honey, juice and vinegar in a bowl; season with salt and pepper. Add pecans, celery seed, cabbage, apple and cranberries; toss well to coat. Place 2 tablespoons salad on each endive leaf.