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Tropical Salad with Pineapple Vinaigrette Recipe

Recipe by: Marianne G

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In30 m
  • 1Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
  • 2Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
  • 3Toss 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 6 servings
  • 255 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    255
    13%
  • Fat:
    22.4
    34%
  • Carbs:
    10.9
    4%
  • Protein:
    5.3
    11%
  • Cholesterol:
    10
    3%

Based on a 2,000 calorie diet

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