Pineapple Romaine Salad

Yield: 6 servings

Ingredients

1 can (8 ounce) unsweetened pineapple slices

1 Tablespoon olive oil

1 Tablespoon honey

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons soy sauce

6 cups torn romaine lettuce

1/2 cup red onion, thinly sliced

Add To

Directions:

Drain pineapple, reserving juice. Cut slices in half; set aside.

In a jar with a tight fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. Refrigerate for at least 30 minutes.

Combine the romaine, onion slices and pineapple in a serving bowl; drizzle with dressing and toss to coat.

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