You might notice that the salad in the picture is lacking pineapple...I took the pictures before I was reminded to add the pineapple. Oops! I'm glad Maggie reminded me in time; the pineapple is definitely crucial. I really liked the addition of the macadamia nuts; I've had my can of them sitting in the pantry waiting for the perfect use...ever since those heavenly cookies.
This is a great summer salad to serve alongside chicken, pork, or seafood!
One Year Ago: Cilantro Lime Grilled Vegetables
Tropical Salad with Pineapple Vinaigrette
from allrecipes.com
Ingredients:
-6 slices bacon
-1/4 cup pineapple juice
-3 tbsp red wine vinegar
-1/4 cup olive oil
-salt & pepper, to taste
-1 (10 oz) package romaine lettuce, chopped
-1 cup diced fresh pineapple
-1/2 cup chopped and toasted macadamia nuts
-3 green onions, chopped
-1/4 cup flaked coconut, toasted (I omitted because we had some anti-coconut people eating with us!)
Directions:
1. Cook bacon in a skillet over medium high heat until brown. Drain, crumble, and set aside.
2. In a small bowl, whisk together pineapple juice, red wine vinegar, and olive oil. Season to taste with salt and pepper.
3. In a large bowl, toss together lettuce, pineapple, macadamia nuts, onions, and bacon. Toss with dressing and garnish with toasted coconut.
This post is linked to Eat at Home.
