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