Ingredients
6
6 servings
- •6 slices bacon
- •0.25 cup pineapple juice
- •3 tablespoons red wine vinegar
- •0.25 cup olive oil
- •freshly ground black pepper to taste
- •salt to taste
- •1 (10 ounce) package chopped romaine lettuce
- •1 cup diced fresh pineapple
- •0.5 cup chopped and toasted macadamia nuts
- •3 green onions, chopped
- •0.25 cup flaked coconut, toasted
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 255
- Carbohydrate: 11g
- Fat: 22g
- Fiber: 3g
- Protein: 5g
- Sugar: 6g
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