Cranberry Crunch Salad
A fresh and crunchy salad featuring toasted pecans, red cabbage, green apple, and dried cranberries served on endive leaves. The creamy dressing combines mayo, yogurt, and honey for the perfect balance of tang and sweetness.
4 servings
10 min
Ingredients
- •4 teaspoons finely chopped pecans
- •¼ teaspoon celery seed
- •1 tablespoon reduced-fat mayonnaise
- •1 tablespoon nonfat plain Greek yogurt
- •1 teaspoon honey
- •½ lemon lemon juice
- •1 tablespoon cider vinegar
- •1 cup finely shredded red cabbage
- •½ whole green apple
- •2 tablespoons dried cranberries
- •8 leaves endive
Cooking Instructions
- 1.
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.
10 min
