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Salad Dressing: 1/3 cup peanut oil 2 tablespoons rice wine vinegar 2 tablespoons pineapple juice 2 tablespoons egg substitute 1 1/2-2 tablespoons ground ginger 1/4 teaspoon salt Salad: 1 large head Romaine lettuce, torn 1 (3.5-ounce) jar of macadamia nuts, chopped and toasted 1 cup banana chips, optional Hawaiian Bread Croutons: 1/2 tablespoon butter or margarine, softened 2 (3/4-inch thick) slices Hawaiian bread 1 teaspoon ground ginger, divided Dressing: Combine first 6 ingredients and mix well with wire whisk. Cover and chill at least 1 hour. Salad: Combine lettuce and nuts. Add dressing and toss. Sprinkle with Hawaiian croutons and banana chips. Croutons: Spread butter on both sides of bread slices; sprinkle evenly with ginger. Cut bread into 3/4-inch cubes; place in a 15x10x1-inch jellyroll pan. Bake at 350 degrees for 15-20 minutes or until browned and crisp, stirring every 5 minutes. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |