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']
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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