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Southwest Roasted Pepper
and Avocado Salad
with Pineapple Vinaigrette
Makes 4 Servings
Ingredients
* FOR THE 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 fresh mint
* FOR THE TORTILLA CHIPS:
*1 small flour tortilla, about 6 inches in diameter
*Pinch garlic powder
*Pinch chili powder
*Pinch ground cumin
*Pinch salt
* FOR THE SALAD:
*4 ounces 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
Instructions
1In a blender container, combine all ingredients for pineapple vinaigrette and mix well.
2Preheat oven to 350F degrees. Slice tortilla into 8 bite-size chips. Place chips on ungreased baking sheet and sprinkle with seasonings. Bake for 3 to 5 minutes or until chips are golden brown.
3In a large bowl, combine spinach, romaine lettuce, onion and tomato. Add pineapple vinaigrette and mix well.
4Divide salad into 4 portions and place on salad plates. Arrange 1 tablespoon each of roasted red and yellow peppers over greens and top with 1 tablespoon mashed avocado.
5Garnish with 2 tortilla chips.
Notes
  • EACH SERVING CONTAINS APPROXIMATELY: 115 calories, 17 gm. carbohydrate, 5 gm. fat, 0 mg. cholesterol, 3 gm. protein, 261 mg. sodium, 3 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com