Recipe for...Tropical Salad with Pineapple Vinaigrette and Coconut


Recipe for... salad recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Tropical Salad with Pineapple Vinaigrette and Coconut This recipe is rated : 0 Recipe Ingredients 6 slices bacon 1/4 cup pineapple juice 3 tbsp red wine vinegar 1/4 cup light olive oil Salt and freshly ground black pepper to taste 10 ounce package prewashed and cut romaine lettuce 1 cup diced pineapple 1/2 cup chopped and toasted macadamia nuts 3 green onions, chopped 1/4 cup flaked coconut, toasted Cooking Procedures 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: e making purposes, it may be canned in water instead of in juice or syrup. The method of sterilizing would be the same as directed for the above recipe. 172 CONSERVATION RECIPES CANNING AND THE USE OF SYRUPS INSTEAD OF SUGAR IN JELLY MAKING If three-quarters of a cup of good honey or good table syrup is used to each cup of fruit juice suitable for jelly making, a good jelly can be made without the use of any sugar. It is also possible to substitute half honey or syrup for the sug
© 2009