Tropical Salad with Pineapple Vinaigrette recipe

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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

Nutrition Info

255.4 calories
carbohydrate: 10.9 g
cholesterol: 10.1 mg
fat: 22.4 g
fiber: 2.9 g
protein: 5.3 g
saturatedFat: 4.7 g
servingSize: -
sodium: 323.6 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

Recipe Yield

6 servings

Recipe Note

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.

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