Cranberry Crunch Salad

Ingredients for Cranberry Crunch Salad

• 4 teaspoons finely chopped pecans

• 1/4 teaspoons celery seed

• 1 tablespoon reduced-fat mayonnaise

• 1 tablespoon nonfat plain Greek yoghurt

• 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

How to make Cranberry Crunch Salad

Heat a small cast-iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes. Combine mayonnaise, yoghurt, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.