Makes 4 servings, each containing approximately:

115 calories
17 gm. carbohydrate
5 gm. fat
0 mg. cholesterol
3 gm. protein
261 mg. sodium
3 gm. fiber

To roast peppers, first wash, and de-seed. Place on a sheet pan and lightly coat with olive oil. Place in 400° oven for 10 to 15 minutes or until blackened. Cool in covered container. Rinse in cold water and peel off skins.

Southwest Roasted Pepper and Avocado Salad

Pineapple Vinaigrette:
1/4 cup frozen pineapple juice concentrate
3 tablespoons champagne vinegar
1 tablespoon olive oil
1/4 teaspoon salt
Pinch black pepper
1 1/2 teaspoons chopped mint

Tortilla Chips:
1 small flour tortilla, about 6-inches in diameter
Pinch garlic granules
Pinch chili powder
Pinch cumin seed
Pinch salt

4 ounces organic spinach, thinly sliced, about 2 cups
4 ounces Romaine lettuce, thinly sliced, about 2 cups
1/4 cup thinly sliced red onion
1 small Roma tomato, thinly sliced
1/2 red bell pepper, roasted and thinly sliced
1/2 yellow bell pepper, roasted and thinly sliced
1/2 avocado, mashed

1. In a blender container, combine all ingredients for pineapple
    vinaigrette and mix well.
2. Preheat oven to 350°. Slice tortilla into 8 bite-sized chips.
    Place on baking sheet and sprinkle with seasonings. Bake
    for 3 to 5 minutes or until chips are golden brown.
3. In a large bowl, combine spinach, romaine lettuce, onion,
    and tomato. Add pineapple vinaigrette and mix well.
4. Divide into 4 portions and place on salad plate. Arrange 1
    tablespoon each of roasted red and yellow peppers over
    greens and top with 1 tablespoon mashed avocado. Garnish
    with 2 tortilla chips.

© Copyright Canyon Ranch 2007