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Cranberry Crunch Salad


  • 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


  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

cranberry crunch salad label


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