Turkey salad with hot bacon dressing

Yield: 4 servings

Measure Ingredient
15½ ounce Can pineapple chunks; undrained
5 cups Romaine lettuce; torn into bite-sized pieces
2 cups Cooked turkey; cubed
½ cup Water chestnuts; sliced
2 eaches Green onions; sliced
2 slices Bacon; coarsely chopped
2 tablespoons Vinegar
1 teaspoon Sugar
¼ teaspoon Salt
⅛ teaspoon Pepper

Drain pineapple, reserving 2 tablespoons juice for dressing; set aside.

Combine pineapple and next 4 ingredients in a large bowl.

Cook bacon in a small skilet until crisp; drain and set aside.

Reserve 1-½ teaspoons drippings in skillet. Stir in 2 tablespoons reserved pineapple juice, vinegar, sugar, salt, and pepper. Cook over low heat, stirring until sugar dissolves. Pour over salad, and toss well. Sprinkle with bacon. Serve immediately. Yield; 4 servings.

Kathleen Stone of Texas in November, 1987"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 11-05-95

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