Tropical Salad & Pineapple Vinaigrette Serving Size - 6 Prepared By - Sarah Recipe Rating
			6 slices bacon 1/4 cup pineapple juice 3 tablespoons red wine vinegar 1/4 cup olive oil salt and pepper 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
			Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. 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.