When I was at the grocery store the other day, whole pineapples were on sale for $2.99 each--a great price since they are normally $5.00/each. I bought a couple of them and immediately thought of this salad. With some fresh romaine lettuce from our garden, leftover bacon in the refrigerator from the weekend, and a bag of macadamia nuts in the freezer from Christmas baking, I had most of the ingredients to pull this together already.
This is a light and fresh salad with a naturally sweet vinaigrette. Great alone or served as a side, you won't be disappointed with the result of this salad made from entirely whole, natural, and healthy ingredients. Substitute almonds if you don't have macadamia nuts.
INGREDIENTS:
4 slices bacon
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
Salt, to taste
Fresh ground pepper, to taste
1 head of romaine lettuce
1 cup fresh pineapple, diced
1/2 cup macadamia nuts, chopped and roasted
3 green onions, greens and whites, chopped
1/4 cup unsweetened flaked coconut, toasted
DIRECTIONS:
1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, cool, and crumble. Set aside.
2. In a small bowl, combine pineapple juice, red wine vinegar, oil, pepper, and salt. Whisk until combined. Set aside.
3. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions, and bacon.
4. Pour dressing over salad and toss to coat. (Note from Holli: I personally think this recipe makes too much dressing. I would recommend pouring a small portion of the dressing on your salad and tossing to determine the quantity of dressing you prefer.)
5. Garnish with toasted coconut. Enjoy!
Recipe from Allrecipes.com
Yields: 6 servings. Each serving contains: Calories 270; Total Fat 24.0g; Saturated Fat 5.3g; Cholesterol 14mg; Sodium 301mg; Total Carbohydrates 9.2g; Dietary Fiber 2.5g; Sugars 5.6g; Protein 6.5g; Vitamin A 7%; Vitamin C 28%; Calcium 3%; Iron 7%
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