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

　　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.