Southwest Roasted Pepper and Avocado Salad
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
1 small flour tortilla, about 6-inches in diameter
Pinch garlic granules
Pinch chili powder
Pinch cumin seed
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.