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"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." — Marianne G
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6 slices bacon
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
freshly ground black pepper to taste
salt 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
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.
203 Ratings
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: 255 Calories from Fat: 201
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