Turkey Salad with Hot Bacon Dressing
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Ingredients
| 1 can (15-1/2 oz.) | pineapple chunks, undrained | | 5 cups | torn romaine lettuce (bite-sized pieces) | | 2 cups | cubed turkey, cooked | | 1/2 cup | sliced water chestnuts | | 2 | green onions, sliced | | 2 slices | bacon, coarsely chopped | | 2 tbsp. | vinegar | | 1 tsp. | sugar | | 1/4 tsp. | salt | | 1/8 tsp. | pepper |
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Instructions
Drain pineapple, reserving 2 tbsp. 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 1-1/2 tsp. drippings in skillet. Stir in 2 tbsp. 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.
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