Shelly's Recipe

CRUNCHY CRAN APPLE SALAD

Category: Salad

Dressing

2 tablespoons packed brown sugar
1/4 cup plum, raspberry, red wine or cider vinegar
1 6-ounce container nonfat vanilla yogurt
Sea salt and freshly ground black pepper, to taste

Salad

1 large Granny Smith apple, shredded
1 large red delicious, shredded
Juice of 1/2 lemon
1 12-ounce package shredded cabbage for coleslaw
1/2 cup dried cranberries
2 tablespoons unsalted sunflower seed kernels
3 small heads radicchio or 2 small heads butter lettuce, for serving the salad

Whisk all of the dressing ingredients except the salt and pepper in a small bowl. Season with salt and pepper and set aside.

Place shredded apples in a large bowl. Drizzle with lemon juice and toss to coat well. Add cabbage and cranberries and toss. Pour dressing over the top and toss to coat well. Cover and refrigerate until ready to serve, up to 3 hours. To serve, place a leaf of the radicchio or butter lettuce on a salad plate and top with some of the salad. Sprinkle with the sunflower seeds.

Makes 8 (1 cup) servings.