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Cranberry Crunch Salad
Cranberry Crunch Salad

Cranberry Crunch Salad

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 tsp finely chopped pecans
1/4 tsp celery seed
1 Tbsp reduced-fat mayonnaise
1 Tbsp nonfat plain Greek yogurt
1 tsp honey
Juice of 1/2 lemon
1 Tbsp cider vinegar
Salt & pepper
1 cup finely shredded red cabbage
1/2 green apple, peeled, cored and finely chopped
2 Tbsp dried cranberries
8 large leaves endive
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Let's Make It
1
Heat a small cast-iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 or 2 minutes.
2
Combine mayonnaise, yogurt, honey, lemon juice and vinegar in a bowl; season with salt and pepper. Add pecans, celery seed, cabbage, apple and cranberries; toss well to coat.
3
Please 2 Tbsp. salad on each endive leaf.
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