Tropical Salad with Pineapple Vinaigrette

30 m 6 servings 255 calories

6 slices bacon 1/4 cup pineapple juice 3 tablespoons red wine vinegar 1/4 cup olive oil freshly ground black pepper to taste salt to taste 1 (10 ounce) package chopped romaine lettuce 1 cup diced fresh pineapple 1/2 cup chopped and toasted macadamia nuts 3 green onions, chopped 1/4 cup flaked coconut, toasted Add all ingredients to list.

Prep 20 m;
Cook 10 m
Ready In 30 m
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
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.

To peel and slice your fresh pineapple, check out this cool kitchen tool to help you out:


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