Southwest Roasted Pepper And Avocado Salad W/pineapple Vinaigret

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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
• 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)

Recipe

• 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.