Tropical Salad with Pineapple Vinaigrette

Ingredients

• 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 ounce) 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

Directions

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.