Tropical Salad with Pineapple Vinaigrette

An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Servings:

6

Yield:

6 servings

Ingredients

• 6 slices bacon
• ¼ cup pineapple juice
• 3 tablespoons red wine vinegar
• ¼ cup olive oil
• freshly ground black pepper to taste
• salt to taste
• 1 (10 ounce) package chopped romaine lettuce
• 1 cup diced fresh pineapple
• ½ cup chopped and toasted macadamia nuts
• 3 green onions, chopped
• ¼ cup flaked coconut, toasted

Directions

process 1

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.

process 2

Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.

process 3

Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

Nutrition Facts (per serving)

255	Calories
22g	Fat
11g	Carbs
5g	Protein