Southwest Roasted Pepper and Avocado Salad W/Pineapple Vinaigret

Adapted from a recipe served at Canyon Ranch, Tucson, Arizona. The vinaigrette is lowfat.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Vinaigrette

• 1⁄4 cup  frozen pineapple concentrate
• 3  tablespoons champagne vinegar
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
• 1  pinch ground black pepper
• 1 1⁄2 teaspoons fresh spearmint, chopped

• Salad

• 4  ounces fresh spinach, wash, patted dry and thinly sliced (2 cups)
• 4  ounces romaine lettuce, washed, patted dry and thinly sliced (2 cups)
• 1⁄4 cup red onion, thinly sliced
• 1  small roma tomato, thinly sliced
• 8  tablespoons  roasted red and yellow peppers, diced (from a jar, 4 tbls. each)
• 1⁄2 avocado, peeled and mashed
• 8 -12  tortilla chips, for garnish (packaged, or make your own)

Directions

1. For vinaigrette, combine all ingredients in a blender and mix well.
2. In a large bowl, combine spinach, romaine, onion and tomato. Add vinaigrette and mix well.
3. Divide into 4 portions on chilled salad plates. Arrange 1 tablespoon each of the red and yellow peppers over the greens and top with 1 tablespoon mashed avocado.
4. Garnish with 2 or 3 tortilla chips on each plate.