INGREDIENTS

• 1 c. chopped purple onion – can use regular onion
• 5-6 slices turkey bacon – natural, nitrate free
• 1 can peas
• 1 c. low fat or fat free ricotta cheese
• 1/2 c. halved cherry tomatoes
• 1/2 teaspoon salt
• 3 heads of Belgian endive (yellow) or red Belgian endive (red)

INSTRUCTIONS

• Spray a frying pan lightly with olive oil.
• Add turkey bacon and red onion and cook on low for 10-12 minutes until onions are soft and bacon is lightly browned.
• Set cooked bacon and onion aside.
• Take the can of peas and blend in a food processor or magic bullet until smooth
• Add a tablespoon or two of water if needed to make smooth. In a bowl, combine blended peas, turkey, bacon, ricotta and salt.
• Mix until smooth.
• Take your endive and cut off the end and rinse leaves.
• Take a teaspoon and fill each endive cup with a heaping scoop of the mix.
• Chop the cherry tomatoes and place a few on top of each endive bite for a light garnish.
• Arrange on a serving plate and enjoy!