Tropical Salad with Pineapple Vinaigrette and Coconut - serves 6

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

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.