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Serves 6

Provides 2 vegetable servings per person
Belgian endive is found with other lettuce and leafy greens in the produce section.

• 1 1-pound package frozen broccoli spears (2 cups)
• 3/4 cup low-fat French or Italian salad dressing, divided
• 1 pound Belgian endive (6 cups)
• 2 red bell peppers, cut in strips or 2 cups tiny tomatoes (2 cups)
• 1 tablespoon pine nuts

1. Blanch broccoli by placing it into a pot of boiling water for 1 minute. Then pour into a colander and run under cold water to stop cooking. Drain thoroughly in the colander then toss with 1/4 cup of the salad dressing.

2. Cut the cone-shaped core out of the bottom of each endive. The leaves should separate. Toss gently with another 1/4 cup of the dressing.

3. To compose the salad on a platter or on individual plates, lay the endive leaves around the sides. Set the pepper strips on the leaves. Place the marinated broccoli in the middle, drizzle the remaining 1/4 cup dressing over all, and top with pine nuts.
Nutritional Analysis Per Serving:

96 calories
3 g fat
28% calories from fat
0 g saturated fat
0% calories from saturated fat
17 g carbohydrates
272 mg sodium
5 g dietary fiber


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