The cover of the Food & Wine section Jan. 30 will feature guacamole ideas for the Super Bowl. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
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.
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