Side Dish

Roasted Red Pepper and Endive Salad

From Linda Gassenheimer’s Dinner in Minutes Column

Side Dish

2 1/2-cups sliced Belgium endive

1/2 cup drained roasted red peppers (canned or bottled)

2 teaspoons olive oil

Salt and freshly ground pepper

Place sliced endive in small salad bowl. Cut roasted peppers into 1-inch strips and add. Drizzle with olive oil and add salt and pepper to taste. Toss well. Makes 2 servings.

Per serving: 63 calories (68 percent from fat), 4.7 g fat (0.7 g saturated, 3.3 g monounsaturated), 0 cholesterol, 1.2 g protein, 4.3 g carbohydrates, 2.8 g fiber, 15 mg sodium.

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