Green Salad with Oven Dried Pineapples and Pecans

Those amazing pineapples I made yesterday from Mark Bittman's newest cookbook, The Food Matters Cookbook, have another fantastic use (besides for noshing plain): I built a salad around them! I used two heads of romaine and ate the entire bowl myself!


2 heads romaine lettuce, chopped coarse
A generous handful of oven dried pineapples
A handful of toasted or candied pecans (I have a great recipe for candied pecans which I'll share another time)
1 tablespoon vegetable oil
1 teaspoon balsamic vinegar
1 teaspoon maple syrup
1 tablespoon or apple cider, apple juice, or orange juice if you have it
Salt and pepper to taste

Combine the lettuce, pineapple and nuts in a large salad bowl. In a separate bowl or jar, combine the oil, vinegar, maple syrup, juice (if you have it), salt and pepper. Toss the dressing with the salad. Serve immediately.