2 cups cubed fresh pineapple, divided
1/4 cup pineapple juice
2 tablespoons white wine or rice wine vinegar
1 tablespoon honey
Salt and pepper
1/3 cup canola olive oil
8 cups chopped romaine lettuce
4 to 6 cups spring mix lettuce
1 mango, diced
1/4 cup thinly sliced red onion
1/2 cup chopped macadamia nuts
1/4 cup toasted coconut
1/4 cup chopped cilantro (optional)
Combine half cup of pineapple, pineapple juice, vinegar, honey, and a pinch of salt and pepper in a blender or food processor. Blend or pulse until smooth.
Add oil and blend until dressing starts to thicken a bit.
Put lettuce in large bowl. Lightly toss salad with the pineapple dressing.
Put salad on plate or in a large bowl and top with remaining pineapple, mango, red onion, nuts, coconut and cilantro.
Extra dressing keeps in the fridge for about a week.
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