Cranberry Crunch Salad

Ingredients

• 4 tsp finely chopped pecans
• ¼ tsp celery seed
• 1 Tbsp reduced-fat mayonnaise
• 1 Tbsp nonfat plain Greek yogurt
• 1 tsp honey
• Juice of ½ lemon
• 1 Tbsp cider vinegar
• 1 cup finely shredded red cabbage
• ½ green apple, peeled, cored and finely chopped
• 2 Tbsp dried cranberries
• 8 large leaves endive

Directions

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

Yield: 8 servings
Serving Size: 2 Tbsp.
Source: Self Magazine