Pear Endive Salad
Serve with your favorite entree.

Servings: 4

• 2 tablespoons extra-virgin olive oil
• 2 tablespoon white-wine vinegar
• 2 firm-ripe pear (about 1/2 pound)
• 4 Belgian endives (about 1 pound)
• 2 small heads curly endive (chicory), about 1/2 pound)

In a small bowl whisk together oil, vinegar, and salt and pepper to taste. Halve and core pears and thinly slice lengthwise. Cut endives crosswise into 1/2-inch-wide slices and tear curly endive into bite-size pieces. In a bowl toss greens with pear and vinaigrette.

Per Serving: 218 Calories; 8g Fat (30.6% calories from fat); 1g Saturated Fat; 8g Protein; 34g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 153mg Sodium. Exchanges: 4 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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