TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 7 cups torn romaine
  • 1 cup chopped fresh pineapple
  • 1/2 cup coarsely chopped macadamia nuts, toasted
  • 3 green onions, chopped
  • 6 Jones Dairy Farm Dry-Aged 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 sweetened shredded coconut, toasted

Nutritional Facts

1-1/2 cups: 354 calories, 30g fat (7g saturated fat), 12mg cholesterol, 436mg sodium, 18g carbohydrate (11g sugars, 5g fiber), 7g protein.


  1. In a large salad bowl, toss the romaine, pineapple, macadamia nuts, green onions and bacon.
  2. 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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Tropical Salad with Pineapple Vinaigrette in Taste of Home Christmas Annual Annual 2012, p66

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