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Place bacon in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain,
crumble and set aside.
In a cruet or jar with a lid, combine pineapple
juice, red wine vinegar, oil, pepper and salt.
Cover and shake well.
In a large bowl, toss together the lettuce,
pineapple, macadamia nuts, green onions and bacon.
Pour dressing over salad and toss to coat. Garnish
with toasted coconut.
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