Tropical Romaine Salad With Pineapple Vinaigrette - cooking recipe

Ingredients

6 slices bacon
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
salt and black pepper
1 (10 ounce) package chopped romaine lettuce
1 cup pineapple chunk
3 green onions, chopped
1/2 cup sliced almonds
1/4 cup toasted flaked coconut

Preparation

Cook bacon until crisp over medium high heat.
Drain, crumble and set aside.
Combine pineapple juice, red wine vinegar and salt and pepper in a small bowl.
Whisk in olive oil slowly.
On a large platter, place Romaine lettuce, pinepple chunks and green onions.
Pour dressing over and toss.
Top with almonds, crumbled bacon and coconut and serve.