Tropical Salad with Pineapple Vinaigrette recipe

6 servings

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

Place bacon in a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain, crumble and set aside.

In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt.

Cover and shake well.

In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon.

Pour dressing over salad and toss to coat.

Garnish with toasted coconut.