Pineapple Salad - cooking recipe

Ingredients

8 oz. can unsweetened pineapple slices
1 TBSP. olive oil
1 TBSP. honey
1-1/2 tsp cider vinegar
1-1/2 tsp reduced-sodium soy sauce
6 c. torn romaine
1/2 c. red onion, thinly sliced

Preparation

Drain pineapple, reserving juice.
Cut slices in half, set aside.
In a jar with a tight-fitting lid;
combine the oil, honey, vinegar, soy sauce and the reserved juice;
shake well. Refrigerate for at least 30 minutes;
combine the romaine, onion slices and pineapple slices in a serving dish.
Drizzle with dressing, toss to coat.
Serves 6.