Southwest Roasted Pepper and Avocado Salad W/Pineapple Vinaigret |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted from a recipe served at Canyon Ranch, Tucson, Arizona. The vinaigrette is lowfat. Ingredients:
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) |
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.
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