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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red wine vinegar
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package
chopped romaine lettuce
diced fresh pineapple
chopped and toasted macadamia nuts
green onions, chopped
flaked coconut, toasted
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 added sugar to make it sweet and added raisins.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Tropical Salad with Pineapple Vinaigrette
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 201
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make this traditional Ukrainian beet salad.
Make a healthy green salad loaded with fresh fruit and curried nuts.
Kickin' chicken BLT salad, oh my!