3 tbsp. red wine vinegar
1 lg. clove garlic, minced
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. sugar
Freshly ground pepper
4 tsp. olive oil

SALAD:

2 c. cooked, drained, bow tie or spiral pasta
1/2 c. drained, flaked, water packed tuna
2 oz. (1/2 c.) low fat Jack or Cheddar cheese, diced in 1/4" cubes
1 c. halved cherry tomatoes
1/4 c. thinly sliced red onion
1/4 c. thinly sliced celery
3/4 c. steamed broccoli flowerettes
1/2 c. sliced, canned, or thawed, frozen artichoke hearts
1/4 c. chopped parsley
Belgian endive

1. To make dressing: In small container with tightly fitting lid, combine dressing ingredients.

2. Cover tightly and shake thoroughly to mix.

3. To make salad: In large bowl combine salad ingredients, except endive.

4. Pour dressing over all and toss to mix.

5. Chill at least 1 hour.

6. To serve: Arrange salad in serving bowl lined with endive spear. Makes 4 servings.