Cranberry crunch salad

Discover a delightful mix of flavors in this cranberry crunch salad. A tantalizing blend of sweet, tangy, and crispy ingredients for a delightful culinary experience.

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

Instructions:

1. Place a small cast-iron skillet on the stove over medium heat. Cook pecans and celery seed while stirring continuously until they release a pleasant aroma, for about 1 to 2 minutes. In a bowl, mix together mayonnaise, yogurt, honey, juice, and vinegar; then add salt and pepper for seasoning. Mix in pecans, celery seed, cabbage, apple, and cranberries; ensure everything is coated well. Spoon 2 tablespoons of the salad mixture onto each endive leaf.

Summary:

• Calories: 361 kcal
• Fat: 12 g
• Protein: 9 g
• Carbs: 63 g
• Potassium: 1329 mg
• Magnesium: 77 mg