1 1-pound package frozen broccoli spears (2 cups)
3/4 cup low-fat French or Italian salad dressing, divided
1 pound Belgian endive (6 cups)
2 red bell peppers, cut in strips or 2 cups tiny tomatoes (2 cups)
1 tablespoon 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.