Tropical Salad with Pineapple Vinaigrette

4.5
(245)

An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.

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Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 6 slices bacon

  • ¼ cup pineapple juice

  • 3 tablespoons red wine vinegar

  • ¼ cup olive oil

  • freshly ground black pepper to taste

  • salt to taste

  • 1 (10 ounce) package chopped romaine lettuce

  • 1 cup diced fresh pineapple

  • ½ cup chopped and toasted macadamia nuts

  • 3 green onions, chopped

  • ¼ cup flaked coconut, toasted

Directions

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.

  2. Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.

  3. 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.

Nutrition Facts (per serving)

255 Calories
22g Fat
11g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 255
% Daily Value *
Total Fat 22g 29%
Saturated Fat 5g 24%
Cholesterol 10mg 3%
Sodium 324mg 14%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 5g 11%
Vitamin C 27mg 30%
Calcium 37mg 3%
Iron 1mg 7%
Potassium 293mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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