Sassy Endive Slaw

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  • 2 large heads endive
  • 1 small red or green bell pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt


Cut endive lengthwise into 1/4-inch wide pieces. Cut bell pepper into julienne strips.

Combine olive oil, vinegar, TABASCO® Sauce, mustard and salt in a medium bowl. Add endive and bell pepper and toss well. Serve with fish, chicken or meat.

Makes 4 servings.

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