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May 11th

Tropical Salad

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  • 6 slices bacon
  • 1/4 cup pineapple juice
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • Freshly ground black pepper to taste
  • Salt to taste
  • 1 (10 oz.) package chopped romaine lettuce
  • 1 cup diced fresh pineapple
  • 1/2 cup chopped and toasted macadamia nuts
  • 3 green onions, chopped
  • 1/4 cup flaked coconut, toasted



  • 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.


(click to download printable pdf)


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