This salad was perfect with the Hawaiian Grilled Chicken.  It’s full of pineapple, green onions, macadamia nuts, bacon…Yum!  I found the recipe on Bethany’s blog, For the Love of Grub.  I made the salad on Saturday, so we could eat it Sunday after church.  I mixed the dressing up, but did not add it until right before serving.

Here’s what you’ll need:

• 1 head romaine lettuce, torn
• 3 green onions, chopped
• 6 slices of bacon, crumbled (I used 8 pre-cooked slices)
• 1 can pineapple tidbits, drained and reserved for dressing
• ½ cup macadamia pieces
• ¼ cup toasted coconut
• ¼ cup pineapple juice
• 3 Tbs. red wine vinegar
• ¼ cup olive oil
• salt and pepper to taste

In a large bowl, combine the lettuce, onions, bacon, macadamias, coconut and pineapple.  In a container with a tight fitting lid, combine the other ingredients.  Shake to mix.  Pour over the salad right before serving.

I learned that you can toast coconut in the microwave.  The directions were on the bag. So easy!