Cranberry Crunch Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon celery seed
- 2 tablespoons dried cranberries
- juice of 1/2 lemon
- Carbohydrate 7 g(2%)
- Cholesterol 0 mg(0%)
- Fat 1 g(2%)
- Fiber 2 g(10%)
- Protein 1 g(2%)
- Saturated Fat 0 g(1%)
- Sodium 18 mg(1%)
- Calories 43
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.
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.
