While often used to complement other greens, chicory on its own is a zesty, fun-textured salad base. The dressing is accented with the piquant flavor of capers, which are actually flower buds. You'll find capers—ranging from very small to the size of your pinky fingertip—sold in jars, packed in brine. Rinse them well before using to remove excess salt.

Makes 4 servings

2 tablespoons plain fat-free yogurt
1 tablespoon white-wine vinegar
2 teaspoons olive oil
2 teaspoons Dijon mustard
½ teaspoon grated lemon zest
2 tablespoons capers, drained
2 teaspoons finely chopped fresh thyme
4 cups torn chicory leaves
2 plum tomatoes, chopped
5 small pitted black olives, sliced

1. To prepare the dressing, in a medium bowl, whisk the yogurt, vinegar, oil, mustard, and lemon zest; stir in the capers and thyme. Refrigerate, covered, until the flavors are blended, 2?3 hours.

2. Place the chicory in a large salad bowl. Drizzle with the dressing; toss to coat. Sprinkle with the tomatoes and olives.

Per serving (generous 1 cup): 74 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 321 mg Sod, 10 g Carb, 3 g Fib, 3 g Prot, 201 mg Calc.

POINTS value: 1

Tip:
Cut leftover corn from the cob and toss into soup or a favorite cornbread recipe.