Southwest Roasted Pepper and Avocado Salad with Pineapple Vinaigrette

Canyon Ranch: Nourish: Indulgently Healthy Cuisine

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Ingredients

1/4 cup frozen pineapple juice concentrate		Pinch cumin seed
3 tablespoons champagne vinegar		Pinch sea salt
1 tablespoon extra virgin olive oil		4 ounces organic spinach, thinly sliced
1/4 teaspoon sea salt		4 ounces Romaine lettuce, thinly sliced
Pinch freshly ground black pepper		1/4 cup thinly sliced red onion
1 1/2 teaspoon chopped mint		1 small Roma tomato, thinly sliced
1 small flour tortilla, about 6-inches in diameter		1/2 red bell pepper, roasted and thinly sliced
Pinch garlic granules		1/2 yellow bell pepper, roasted and thinly sliced
Pinch chili powder		1/2 avocado, mashed

Total:

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1
In a blender container, combine all ingredients for pineapple vinaigrette and mix well.
2
Preheat oven to 350°. Slice tortilla into 8 bit e-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.

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