Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 1/2 oz Can pineapple chunks; 2 ea Green onions; sliced
-undrained 2 sl Bacon; coarsely chopped
5 c Romaine lettuce; torn into 2 tb Vinegar
-bite-sized pieces 1 ts Sugar
2 c Cooked turkey; cubed 1/4 ts Salt
1/2 c Water chestnuts; sliced 1/8 ts 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 1-1/2 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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