Cranberry Crunch Salad

• 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

1. Heat a small cast-iron skillet over medium heat.
2. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes.
3. Combine mayonnaise, yogurt, honey, juice and vinegar in a bowl; season with salt and pepper.
4. Add pecans, celery seed, cabbage, apple and cranberries; toss well to coat.
5. Place 2 tablespoons salad on each endive leaf.

pecans, celery, mayonnaise, nonfat plain, honey, lemon, cider vinegar, red cabbage, green apple, cranberries, endive

Taken from www.epicurious.com/recipes/food/views/cranberry-crunch-salad-356549 (may not work)