Ingredients

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 mint

Tortilla chips:
1 small 6-inch flour tortilla
Pinch garlic granules
Pinch chili powder
Pinch cumin seed
Pinch salt

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

Directions

In a blender container, combine all ingredients for pineapple vinaigrette and mix well. Preheat oven to 350 degrees. Slice tortilla into 8 bite-sized chips. Place on baking sheet and sprinkle with seasonings. Bake for 3-5 minutes or until chips are golden brown.

In a large bowl, combine spinach, romaine lettuce, onion and tomato. Add pineapple vinaigrette and mix well. 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. Makes 4 servings.

Nutritional information per serving: 115 calories, 17 grams carbohydrate, 5 grams fat, 0 milligrams cholesterol, 3 grams protein, 261 milligrams sodium, 3 grams fiber.