|1 lb. (2 cups)||fresh or frozen broccoli spears|
|3/4 cup||low-fat French or Italian salad dressing, divided|
|1 lb. (6 cups)||Belgian endive|
|2||red bell peppers, cut in strips or 2 cups tiny tomatoes|
|1 tbsp||pine nuts|
1. Blanch broccoli by placing it into a pot of boiling water for 1 minute. Then pour into a colander and run under cold water to stop cooking. Drain thoroughly in the colander then toss with 1/4 cup of the salad dressing. 2. Cut the cone-shaped core out of the bottom of each endive. The leaves should separate. Toss gently with another 1/4 cup of the dressing. 3. To compose the salad on a platter or on individual plates, lay the endive leaves around the sides. Set the pepper strips on the leaves. Place the marinated broccoli in the middle, drizzle the remaining 1/4 cup dressing over all, and top with pine nuts. Nutrition Information per serving: 96 calories, 3g total fat, 0g saturated fat, 5g dietary fiber, 272mg sodium.