Spinach Salad with Pineapple Chile Vinaigrette

Serves 4

• 4 large slices watermelon, cut into triangles (16 pieces)
• 6 cups spinach leaves
• 1 large orange, peeled and sliced into 8 thin rounds
• 1/2 fresh avocado, cut into 8 slices, cut again into cubes
• 16 large canned black ripe olives
• 1/4 cup canned black beans, rinsed
• 6 tablespoons unsweetened pineapple juice
• 1/2 teaspoon chili powder
• 2 tablespoons light mayonnaise

1. Toward the back of each serving plate, arrange 4 watermelon triangles.
2. Arrange 1½ cups of spinach in front of the watermelon. Top with 2 slices of orange, 1/4 of the avocado cubes, 4 olives and 1 tablespoon black beans.
3. In a small bowl, whisk together the pineapple juice, chili powder and mayonnaise.
4. Drizzle salads with 2 tablespoons of dressing.

Recipe and photo courtesy of the Produce for Better Health Foundation