A recipe by Mary Sue Milliken and Susan Feniger, from the Ciudad restaurant in Los Angeles

Dressing
1/3 cup pine nuts, toasted
1 teaspoon ground cumin
Salt (optional)
Freshly ground pepper to taste
¼ cup red wine vinegar
½ cup extra-virgin olive oil

Salad
1 small or ½ large head romaine lettuce, cut into ½ inch wide crosswise strips
2 medium tomatoes, cored, seeded and diced
1 medium green apple, peeled, cored and diced
½ cup fresh corn kernels (cut from 1 ear of corn)
1 ½ cups crushed baked low-fat tortilla chips
1 small avocado, peeled, seeded, and thinly sliced

Dressing Preparation
Toast the pine nuts in a small dry frying pan over medium heat for 2 minutes, shaking frequently.  Add the cumin and continue toasting and shaking the pan, 1 minute longer.  Remove from the heat.  Add the salt (if using), pepper, vinegar, and olive oil to the pan and whisk until blended.  Let cool.

Salad Preparation
In a large bowl, combine the lettuce, tomatoes, onion apple, corn, and tortilla chips.  Toss well.  Drizzle with 3 tablespoons dressing.  Toss until well coated.  Top with avocado slices and serve at once. 

Makes 6 servings

Joslin Choices:  1 carbohydrate (bread/starch), 2 fat

Per Serving:  163 calories (48% calories from fat), 9 g total fat (2 g saturated fat) 3 g protein, 20 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 61 mg sodium, 498 mg potassium