Tropical Chopped Salad with Pineapple Vinaigrette

I made this a few nights ago to go with my all-time favorite summertime dinner.  You can find the recipe for the chicken and cilantro lime rice here.   I've since started adding freshly grated ginger to the marinade for the chicken also.

I usually make the ginger salad dressing, but wanted to try something else this time.  I put this one together and it came out delicious.  It has bacon in it, and really, anything with bacon is just awesome.  This recipe makes enough salad for 8 adults with leftovers.  The salad saves well so long as you don't toss the dressing in before storage...and it tastes even better the next day.

Shown here with the chicken

Tropical Chopped Salad
- 3 heads romaine lettuce, chopped
- 1 head iceberg lettuce, chopped
- 4 green onions, thinly sliced
- 2 cups diced pineapple, juice reserved for dressing
- 1 cup toasted macadamia nuts
- 1/2 cup shredded sweetened coconut
- 1 lb bacon, cooked, drained and crumbled

Toss all salad ingredients together in a large bowl.  I don't toss the dressing with it all in case there are leftovers.

Pineapple Vinaigrette
- 1 cup pineapple juice
- 1/3 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- salt and pepper to taste

Combine dressing ingredients in a container with a sealing lid, shake to mix.