Cranberry Crunch Saladby Jennifer Iserloh Epicurious.com
(appetizer, cranberry, pecans, )
Yield: 8 servings
4 tsp finely chopped pecans
¼ tsp celery seed
1 Tbsp mayonnaise
1 Tbsp nonfat plain Greek yogurt
1 tsp honey
½ lemon, juiced
1 Tbsp cider vinegar (or rice wine vinegar)
1 C finely shredded red cabbage
½ green apple, peeled, cored and finely chopped
2 Tbsp dried cranberries
8 large leaves endive
- 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.