6 slices bacon
1/4 cup pineapple juice
3 tbsp red wine vinegar
1/4 cup light olive oil
Salt and freshly ground black pepper to taste
10 ounce package prewashed and cut romaine lettuce
1 cup diced pineapple
1/2 cup chopped and toasted macadamia nuts
3 green onions, chopped
1/4 cup flaked coconut, toasted

Procedures :
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
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Category : Salad

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