Tropical Salad with Coconut Vinaigrette
6 slices bacon
¼ cup pineapple juice
3 T. OLIVE MILL White Coconut-Mango Balsamic
¼ cup OLIVE MILL Olive oil, such as Arbequina
Salt and pepper to taste
10 oz. chopped romaine lettuce
1 cup fresh pineapple
½ cup chopped and toasted macadamia nuts
3 green onions, chopped
¼ cup flaked coconut, toasted
Place bacon in a large, deep skillet. Cook until brown. In a cruet, combine pineapple juice, balsamic, oil, salt and pepper. Cover and shake well. 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.
