Tropical Salad with Pineapple Vinaigrette Recipe

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The title says it all. The pinapple, macadamia nuts and coconut truely give it a South-Seas feel. You will love it!—

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Tropical Salad with Pineapple Vinaigrette Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

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Ingredients

7 cups torn romaine
1 cup chopped fresh pineapple
1/2 cup coarsely chopped macadamia nuts, toasted
3 green onions, chopped
6 bacon strips, cooked and crumbled
1/4 cup unsweetened pineapple juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup flaked coconut, toasted

Directions

In a large salad bowl, toss the romaine, pineapple, macadamia nuts, green onions and bacon.
In a small bowl, whisk the pineapple juice, oil, red wine vinegar, honey, salt and pepper. Pour over salad; toss to coat. Sprinkle with coconut. Yield: 4 servings.

Editor's Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently.

Nutritional Facts 1-1/2 cups equals 354 calories, 30 g fat (7 g saturated fat), 12 mg cholesterol, 436 mg sodium, 18 g carbohydrate, 5 g fiber, 7 g protein.

Originally published as Tropical Salad with Pineapple Vinaigrette in Taste of Home Christmas Annual Annual 2012, p66