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

Instructions

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.