Recipe submitted by: Amy Pickett
Recipe courtesy of: www.allrecipes.com
What's in it
1/4 cuppineapple juice
3 tablespoonsred wine vinegar
1/4 cupolive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) packagechopped romaine lettuce
1 cupdiced fresh pineapple
1/2 cupchopped and toasted macadamia nuts
3green onions, chopped
1/4 cupflaked coconut, toasted
How to cook it
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
- Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
- Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
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