Tuesday, May 26, 2009

Good Food: Tropical Salad with Pineapple Vinaigrette


While I know plenty of people who eat salads year round, salads are mostly a staple for me during the summer. With the right toppings & mix-ins, they are the perfect meal for a warm summer day. They can be filling, but are not as heavy as the burger & fries meals we consume during the winter months.

Here's a recipe for a Salad with a Pineapple Vinaigrette, courtesy of AllRecipes.com, that provides crunch, sweetness, and just a bit of tang.

Tropical Salad with Pineapple Vinaigrette
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 6

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

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well.

3. 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.
Recipe courtesy allrecipes.com. All rights reserved.

1 comment:

Tracey said...

This looks so tasty! I'm going to try this.