3 cups broccoli florets
1 cup sliced Belgian endive
1/2 cup H2H roasted red pepper strips
1/4 cup minced H2H red onion
1 (15-oz.) can rinsed and drained garbanzo beans
3 tbsp. extra virgin olive oil
1½ tbsp. balsamic vinegar
1 small stem H2H rosemary finely chopped
1 small stem H2H marjoram finely chopped
3 stems of H2H thyme finely chopped
salt and pepper to taste
Lightly steam 3 cups broccoli florets for 3 minutes; rinse with cold water to quickly cool. Stir together broccoli, 1 cup sliced Belgian endive, 1/2 cup roasted H2H red pepper strips, 1/4 cup minced H2H red onion and 1 (15-oz.) can rinsed and drained garbanzo beans in a large bowl. Whisk together 3 tbsp. extra virgin olive oil, 1½ tbsp. balsamic vinegar, rosemary, marjoram, thyme, salt and pepper to taste in a small bowl. Pour over vegetables and toss several times to coat.
Makes 6 servings.
Serving Size (182g), 3 diet points, Amount Per Serving: Calories 170, Calories from Fat 90% Daily Value, Total Fat 10g 15%, Saturated Fat 1g 5%, Trans Fat 0g, Cholesterol 0mg 0%, Sodium 160mg 7%, Total Carbohydrate 17g 6%, Dietary Fiber 6g 24%, Sugars 4g, Protein 6g, Vitamin A 35%, Vitamin C 100%, Calcium 6%, Iron 10%