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.

Tropical Salad with Pineapple Vinaigrette

bacon

pineapple juice

red wine vinegar

olive oil

black pepper

salt

(10 ounce) package chopped romaine lettuce

pineapple

macadamia nuts

green onions, chopped

coconut,

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.


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.

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.

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!

Great salad! Such a delicious combination. I used ready-made real bacon bits and they worked fine. Upped the amount of pineapple juice because I wanted more of that flavor. Also used canned pineapple tidbits. By using the canned pineapple and precooked bacon I saved a ton of time. Also used macadamia nuts (they were salted so I rinsed them off because toasting. My daughter liked it as well even though she doesn't like coconut. I have made tons of salads using various fruits but never have dabbled with pineapple in this kind of combination. This is my new favorite and I am going to say the best salad I have ever had in my life.

What a great salad! We loved it even kids and will make again. I omitted the bacon (didn't have any) increased the pineapple juice to 1/2 cup as suggested and had to use the sugar-coated almonds rather than the macadamias. The toasted coconut is so good on this salad! Thanks Marianne! Delicious!

LOVED this salad! All the flavors came together and made for a very elegant yet tropical salad. Once the dressing goes on you have to eat it - the leftovers became soggy overnight. Eat what you make!

This was a really tastey light and easy salad to make. I'm always looking for more salad recipes that encorporate fruit and greens. Everyone liked it. I had some butter lettuce and baby spinach on hand so I mixed that in with the romaine lettuce and it made for a nice salad mix. Makes a bit too much dressing for the size of the salad but there was absolutely nothing wrong with the taste! It will be something I make again.

At first I wasn't sure if anyone would like this different salad. However it was a hit at a luau I attended. It's even better the next day!

This is a great salad.I did'nt change a thing. Even my 3 year old nephew ate 3 servings of this.

I added sugar to make it sweet and added raisins.

tropical salad with pineapple vinaigrette

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 6

Cost: $8.51 /serving

Author : Marianne G

Ingredients

Instructions

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