Name: Cranberry Crunch Salad
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

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

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.

TagsPecan Nut Yogurt Dairy Red Cabbage Cabbage Leafy Greens Vegetable Apple Fruit Dried Cranberry Dried Fruit Endive Chicory Starter Dinner Gluten Free Vegetarian Quick Easy Thanksgiving Christmas Self

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