Thursday, June 11, 2009
1/4 c. pineapple juice
3 T. red wine vinegar
1/4 c. olive oil
pepper, to taste
salt, to taste
10 oz. romaine
6 slices bacon, cooked and crumbled
1 c. diced pineapple
1/2 c. chopped & toasted macadamia nuts
3 green onions, chopped
1/4 c. coconut, toasted
In a lidded jar combine juice, vinegar, oil, pepper, and salt. Shake well, then set aside.
In a serving bowl combine romaine, bacon, pineapple, nuts, and onions. Pour dressing over salad and toss to coat. Garnish with coconut.
Notes: I just use a regular head of romaine and chop as much as I want to use, often skip the bacon and use grilled Hawaiian chicken instead, use crushed pineapple when that's what I already have on hand, and save money on spendy macadamias by buying just as much as I need from WinCo's bulk department. This is good with or without the dressing.
Linked up at: Eat at Home - pineapple