Crunchy Cranberry Salad

Cranberry Crunch Salad                     Nancy Harrison

Yield: Makes 8 servings

Ingredients

Ingr

·         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

Directions:

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.