Continental Salad Toss
|Sliced pickled beets||1 Pound (1 Jar)|
|Belgian endive stalks||2 Medium, trimmed|
|Oil and vinegar dressing||2 Tablespoon (Bottled)|
|Chopped parsley||2 Tablespoon|
Drain beets; pile in the center of a shallow serving bowl.
Cut endive crosswise into thin slices; place in a ring around beets; drizzle with oil and vinegar dressing.
Sprinkle beets with parsley.
Just before serving, toss lightly to mix.