southwest roasted pepper & avocado salad with pineapple vinaigrette

Name: Southwest Roasted Pepper & Avocado Salad with Pineapple Vinaigrette
Prep time: 30 min
Cook time: 5 min
Yield: 4
Ingredients: ## SALAD; 4 ounce(s) organic spinach, thinly sliced, about 2 cups; 4 ounce(s) romaine lettuce, thinly sliced, about 2 cups; 1/4 cup(s) red onion, thinly sliced; 1 small roma tomato, thinly sliced; 1/2 medium red bell pepper, roasted and thinly sliced; 1/2 medium yellow bell pepper, roasted and thinly sliced; 1/2 large haas avocado, mashed; ## PINEAPPLE VIAIGRETTE; 1/4 cup(s) frozen pineapple juice concentrate; 3 tablespoon(s) champagne vinegar; 1 tablespoon(s) extra virgin olive oil; 1/4 teaspoon(s) fine sea salt; pinch(es) fresh ground black pepper; 1 1/2 teaspoon(s) fresh mint, chopped (about 3-4 sprigs); ## TORTILLA CHIPS; 1 small flour tortilla, about 6 inches in diameter (you can substitute corn or whole wheat); pinch(es) garlic powder, granulated; pinch(es) chili power; pinch(es) cumin seeds; pinch(es) fine sea salt

(1 RATING)

44 Pinches

R C

Anytown, NV

Updated on May 17, 2010

This is one great tasting salad that even I like and trust me, I'm not a big salad eater! It's really light and fresh and not too filling before an entree'. This salad can be made as a main course for 2 people by just adding more to 2 plates as opposed to 4 plates. Tweak this to your liking and enduldge!

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prep time 30 Min

cook time 5 Min

method ---

yield 4 serving(s)

Ingredients

SALAD
4 ounces organic spinach, thinly sliced, about 2 cups
4 ounces romaine lettuce, thinly sliced, about 2 cups
1/4 cup red onion, thinly sliced
1 small roma tomato, thinly sliced
1/2 medium red bell pepper, roasted and thinly sliced
1/2 medium yellow bell pepper, roasted and thinly sliced
1/2 large haas avocado, mashed
PINEAPPLE VIAIGRETTE
1/4 cup frozen pineapple juice concentrate
3 tablespoons champagne vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon fine sea salt
pinch fresh ground black pepper
1 1/2 teaspoons fresh mint, chopped (about 3-4 sprigs)
TORTILLA CHIPS
1 small flour tortilla, about 6 inches in diameter (you can substitute corn or whole wheat)
pinch garlic powder, granulated
pinch chili power
pinch cumin seeds
pinch fine sea salt

How To Make southwest roasted pepper & avocado salad with pineapple vinaigrette

Step 1

PINEAPPLE VINAIGRETTE: 1. In a blender container, combine all ingredients for pineapple vinaigrette and mix well.

Step 2

TORTILLA CHIPS: 1. Preheat oven to 350 degrees F. 2. Slice tortilla into 8 bite-sized chips. 3. Place on a baking sheet and sprinkle with seasonings. 4. Bake for 3 to 5 minutes or until chips are golden brown.
Step 3

SALAD: 1. In a large bowl, combine spinach, romaine lettuce, onion, and tomato. 2. Add pineapple vinaigrette and mix well.
Step 4

ASSEMBLY: 1. Divide into 4 portions and place on salad plate. 2. Arrange 1 tablespoon each of roasted red pepper and yellow peppers over greens and top with 1 tablespoon mashed avocado. 3. Garnish with tortilla chips. Dive in!
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