• 1 small or 1/2 large head romaine lettuce, cleaned and cut into 1/2-inch strips

• 2 medium tomatoes, cored, seeded and diced

• 1 small red onion, diced

• 1 medium green apple, peeled, cored and diced

• 1/2 C. fresh corn kernels (cut from 1 ear of corn)

• 1 1/2 C. crushed tortilla chips

• 1 avocado, peeled, seeded and thinly sliced, for garnish

In a large bowl, combine lettuce, tomatoes, red onion, apple, corn kernels and tortilla chips. Toss well. Drizzle with dressing. Toss until well-coated. Top with avocado slices and serve.

Makes 4 servings.

Dressing

• 1/3 C. pine nuts

• 1 t. ground cumin

• salt and pepper to taste

• 1/4 C. red wine vinegar

• 1/2 C. extra-virgin olive oil

To make dressing, toast pine nuts in a small dry skillet over medium heat 2 minutes, shaking frequently. Add cumin and continue toasting and shaking pan, 1 minute longer. Remove from heat. Add salt and pepper, vinegar and olive oil to pan and whisk until ingredients are blended. Cool.