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.
Ingredients
- slices bacon: 6 piece
- pineapple juice: 0.25 cup
- red wine vinegar: 3 Tbsp
- olive oil: 0.25 cup
- black pepper: (to taste, freshly ground)
- salt: (to taste)
- romaine lettuce: 1 pack (10 ounce pack, chopped)
- fresh pineapple: 1 cup (diced)
- and toasted macadamia nuts: 0.5 cup (chopped)
- green onions: 3 piece (chopped)
- flaked coconut: 0.25 cup (toasted)
Metric Conversion
Stages of cooking
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Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
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Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
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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.
