Tropical Salad with Pineapple Vinaigrette

Tropical Salad with Pineapple Vinaigrette

169 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Marianne G
Recipe by  Marianne G

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (169)

Rate This Recipe
Terri
119

Terri

I loved this recipe (with some additions from the comments) - I reduced the oil, increased the juice, used rice wine vinegar, added the garlic and ginger and some sugar for the dressing - ABSOLUTELY necessary additions or else you're basically just pouring juice on your salad. - I also included red peppers in the salad and it was a HUGE hit.

TruCooking
75

TruCooking

I just served this to a party of 100 for a Hawaiian Luau. Lots of people asked for the recipe and said this was delicious. I made some changes to the vinaigrette. I used Rice Wine Vinegar instead of Red Wine Vinegar and added fresh ginger and garlic to the dressing to add depth to the taste. Also added a little sugar to balance the flavors.

CHEFNLA
48

CHEFNLA

I made this recipe for my gourmet group in which I was doing a Luau theme. Everyone loved it. I made several changes, though. I increased the pineapple juice to 1/2 cup and used extra (fresh only!!!) cutup pineapple on each individual plate. For presentation, I also used some star fruit on each plate (looks pretty and adds more color). Also, I decreased the onion to 2, and upped the coconut to 1/2 cup. I really wanted to bring out the tropical flavors of this recipe. I would definitely make this recipe again!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 10.9 g
  • 4%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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