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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Guests won't leaf these alone! A yogurt dressing and plenty of produce keep the tangy mouthfuls light. 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 |
Directions:
1. 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.
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