Southwest Roasted Pepper and Avocado Salad W/Pineapple Vinaigret

• 14 cup frozen pineapple concentrate
• 3 tablespoons champagne vinegar
• 1 tablespoon olive oil
• 14 teaspoon salt
• 1 pinch ground black pepper
• 1 12 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)
• 14 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)
• 12 avocado, peeled and mashed
• 8 -12 tortilla chips, for garnish (packaged, or make your own)

1. For vinaigrette, combine all ingredients in a blender and mix well.
2. In a large bowl, combine spinach, romaine, onion and tomato.
3. Add vinaigrette and mix well.
4. Divide into 4 portions on chilled salad plates.
5. Arrange 1 tablespoon each of the red and yellow peppers over the greens and top with 1 tablespoon mashed avocado.
6. Garnish with 2 or 3 tortilla chips on each plate.

pineapple, champagne vinegar, olive oil, salt, ground black pepper, fresh spearmint, fresh spinach, romaine lettuce, red onion, roma tomato, yellow peppers, avocado, tortilla chips

Taken from www.food.com/recipe/southwest-roasted-pepper-and-avocado-salad-w-pineapple-vinaigret-483036 (may not work)