Latin / Iberian · serves 4 · about 32 minutes
From the Iberia kitchen — appetizers and snacks, main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- to taste ¼ cup Iberia Organic Extra Virgin Olive Oil
- 6 slices bacon
- 1 (10 oz) bag chopped romaine lettuce
- 1 cup diced fresh pineapple
- to taste ½ cup chopped and toasted macadamia nuts
- 3 green onions, chopped
- to taste ¼ cup flaked coconut, toasted
- to taste Salt, to taste
- to taste Freshly ground black pepper, to taste
Method
- In a small jar or bowl, combine Iberia Pineapple Nectar, Iberia Distilled White Vinegar, and Iberia Organic Extra Virgin Olive Oil. Season with salt and black pepper and whisk until smooth and emulsified.
- In a large bowl, add chopped romaine, fresh pineapple, toasted macadamia nuts, green onions, and crumbled bacon.
- Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- Finish with toasted coconut and serve right away.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.