Tropical Salad with Pineapple Vinaigrette

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.

Step: 1

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

Step: 2

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

Step: 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.

Per Serving: 255 calories; protein 5.3g; carbohydrates 10.9g; fat 22.4g; cholesterol 10.1mg; sodium 323.6mg.

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