From Linda Gassenheimer’s Dinner in Minutes Column
Roasted Red Pepper and Endive Salad
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.