Want a quick way to boost the health benefits and enhance the taste of a basic green salad? Simply toss in a few walnuts. An excellent source of protein and fiber, walnuts also add a heart-healthy dose of omega-3 fatty acids and crunch to this tasty salad. Prepare this salad as the first course for lunch or dinner.

Endive Salad With Walnuts (Phase 1)

Description
This crisp salad is refreshing before and after a main course and also works well as a side dish with grilled chicken or fish. Look for tight heads of Belgian endive free from brown spots.

Prep time: 10 minutes
Cook time: 10 minutes

Serves 4

Ingredients
1/2 cup walnut halves
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
4 heads Belgian endive (1 round)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Instructions
Heat the oven to 350° F. Spread walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes.

In a large bowl, whisk together oil, mustard, and vinegar. Trim endives, halve each head lengthwise, then cut lengthwise into long, thin strips. Add endive, walnuts, salt, and pepper to the bowl with dressing; toss to combine. Divide salad among 4 salad plates and serve.

Nutritional information
Per 1-cup serving:
130 calories
12 g fat (1.5 g sat)
6 g carbohydrate
3 g protein
4 g fiber
160 mg sodium