• ¼ cup Iberia Pineapple Nectar

• 3 tbsp Iberia Distilled White Vinegar

• ¼ cup Iberia Organic Extra Virgin Olive Oil

• 6 slices bacon

• 1 (10 oz) bag chopped romaine lettuce

• 1 cup diced fresh pineapple

• ½ cup chopped and toasted macadamia nuts

• 3 green onions, chopped

• ¼ cup flaked coconut, toasted

• Salt, to taste

• Freshly ground black pepper, to taste

Shop at our Amazon Storefront.

1. In a small jar or bowl, combine Iberia Pineapple Nectar, Iberia Distilled White Vinegar, and Iberia Organic Extra Virgin Olive Oil. Season with salt and black pepper and whisk until smooth and emulsified.

2. In a large bowl, add chopped romaine, fresh pineapple, toasted macadamia nuts, green onions, and crumbled bacon.

3. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.

4. Finish with toasted coconut and serve right away.