Chef Kristin from our Four Seasons restaurant shares one of her favorite salads and it’s healthy too!
2 teaspoons finely chopped pecans
1/4 teaspoon celery seed
1 tablespoon mayonnaise
1 tablespoon 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
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. Serves 4.