Pineapple Romaine Salad

Yield: 6 servings

Ingredients

1 can (8 ounce) unsweetened pineapple slices

check olive oil 1 Tablespoon olive oil

check honey 1 Tablespoon honey

check cider vinegar 1 1/2 teaspoons cider vinegar

check soy sauce 1 1/2 teaspoons soy sauce

check torn romaine lettuce 6 cups torn romaine lettuce

check red onion, thinly sliced 1/2 cup red onion, thinly sliced

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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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