Crunchy Island Pineapple Tossed Salad

This recipe was the "recipe of the week" in our newspaper. Pineapples are abundant and very sweet at this time of year. Add a rotisserie chicken and with this salad a tasty meal is ready!

Crunchy Island Pineapple Tossed Salad

Makes 4 cups dressing:

Pineapple Vinaigrette Dressing:

9 fluid ounces pineapple juice concentrate (no water added)

9 fluid ounces seasoned rice vinegar

1 tablespoon kosher salt

1/2 teaspoon black pepper

2 ounces minced shallots

14 fluid ounces canola oil

Blend pineapple juice concentrate, vinegar, salt, pepper and shallots. Slowly add oil and blend until emulsified. Season to taste with salt and pepper. Makes 4 cups dressing.

Salad:

4 cups chopped romaine

4 cups chopped iceberg

1 cup wonton strips

1 cup pineapple tidbits

1 1/2 cups shredded red cabbage

1/2 cup shredded carrots

1/2 cup julienne sliced red bell peppers

1/4 cup sliced green onions

1/2 cup Pineapple Vinaigrette

Combine ingredients and toss.