Roasted red pepper and endive salad

Tri-City HeraldJanuary 28, 2013 

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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.

Note: Belgium endive, sometimes called chicory, is a small, compact head of lettuce that is creamy white. It has tightly packed leaves and can be cleaned by wiping the outer leaves with a damp paper towel. The leaves will turn brown if soaked in water.

From: The Miami Herald

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