Pineapple Salad

1. 1

   Drain pineapple, reserving juice.

2. 2

   Cut slices in half, set aside.

3. 3

   In a jar with a tight-fitting lid;

4. 4

   combine the oil, honey, vinegar, soy sauce and the reserved juice;

5. 5

   shake well. Refrigerate for at least 30 minutes;

6. 6

   combine the romaine, onion slices and pineapple slices in a serving dish.

7. 7

   Drizzle with dressing, toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.