• 2 Belgian endives, washed and leaves divided
• 2 grapefruits, peeled and segmented
• 6 scallions, chopped
• 2 Tbs. olive oil
• 3/4 cup cider vinegar or wine vinegar
• 2 Tbs. sugar
• 1 tsp. Dijon mustard

Arrange endive leaves on serving plates. Place grapefruit segments in a bowl. Combine remaining ingredients, and salt and pepper to taste, in a jar with a tight-fitting lid. Shake vigorously and pour dressing over grapefruit. Mix thoroughly and spoon mixture over endive leaves.

Per serving: calories 158, fat 7.3g, 39% calories from fat, cholesterol 0mg, protein 2.2g, carbohydrates 23.4g, fiber 4.1g, sugar 18.9g, sodium 23mg, diet points 3.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.6, Bread: 0.0, Lean meat: 0.0, Fat: 1.3, Sugar: 0.4, Very lean meat protein: 0.0

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