Cranberry Crunch Salad
Post date
Monday, December 21, 2009 - 12:33
Source of Recipe
SELF | December 2009 by Jennifer Iserloh
Serves/Makes/Yields
Makes 8 servings
Recipe Description
Guests won't leaf these alone! A yogurt dressing and plenty of produce keep the tangy mouthfuls light.
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.
Type of Meal