INGREDIENTS

4 hearts of romaine, chopped

1 1/2 cups FRESH pineapple, chopped into small pieces

2 cups chopped strawberries

1 lb. bacon cooked and crumbled

2 avocados, chopped

2 cups grated Asiago cheese (you could also use feta or parmesean)

1 bunch green onions, chopped

1 cup cinnamon almonds (Place one cup almonds in a skillet over med/hi heat. Add 2 tbsp. brown sugar and 1 tsp. cinnamon. Mix and stir constantly until the sugar and cinnamon melt and the almonds are toasted. Place on a plate and let cool.)

DRESSING

1 cup vegetable oil

2/3 cup white vinegar

3/4 tsp. salt

1/2 cup sugar

dash of pepper

1 tablespoon prepared mustard

1 tablespoon strawberry jam (warmed in microwave)

2 tsp. fresh pineapple juice

Mix the lettuce and green onions together, then top with remaining ingredients.

Add all dressing items to a mason jar and shake until blended.

Add desired amount of dressing and toss!

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Frequently Asked Questions: Strawberry Pineapple Salad

Can I make strawberry pineapple salad ahead of time?

Partly. Make the cinnamon almonds and the dressing up to a day ahead — both keep well and the almonds actually need time to cool and crisp. Chop the romaine, green onions, pineapple, and strawberries and cook the bacon ahead too, stored separately. Add the avocado and toss with dressing only right before serving.

Do I have to use fresh pineapple?

Yes, I would. The recipe calls for fresh pineapple in capital letters for a reason — canned pineapple carries a lot of syrup and water, and it turns the salad soggy and cloying. You also need 2 teaspoons of fresh pineapple juice for the dressing, which you get for free while you are chopping.

What cheese works best?

Grated Asiago is what I use and it is my favorite here — sharp and salty enough to stand up to the sweet dressing. Feta gives you more tang, and parmesan is a milder substitute if that is what you have. All three work; the salad just tastes a little different with each.

Can I skip the cinnamon almonds?

You can, but they are the thing that makes this salad memorable. They take about five minutes in a skillet with brown sugar and cinnamon, and they add the crunch that balances all the soft ingredients. If you truly need a shortcut, store-bought candied almonds or pecans are the closest substitute.