Cranberry Crunch SaladLisa Hubbard
Guests won't leaf these alone! A yogurt dressing and plenty of produce keep the tangy mouthfuls light.
Recipe information
Yield
Makes 8 servings
Ingredients
4
teaspoons finely chopped pecans
1
/4 teaspoon celery seed
1
tablespoon reduced-fat mayonnaise
1
tablespoon nonfat plain Greek yogurt
1
teaspoon honey
Juice of 1/2 lemon
1
tablespoon cider vinegar
1
cup finely shredded red cabbage
1
/2 green apple, peeled, cored and finely chopped
2
tablespoons dried cranberries
8
large leaves endive
Need to make a substitution?
Preparation
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.