Tropical Salad with Pineapple Vinaigrette Recipe

Publisher Photo

Tropical Salad with Pineapple Vinaigrette Recipe

Be the first to add a review
Publisher Photo
The title says it all. The pinapple, macadamia nuts and coconut truely give it a South-Seas feel. You will love it!—
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 sweetened shredded 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, 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

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.

  • 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 sweetened shredded coconut, toasted
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTropical Salad with Pineapple Vinaigrette

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review