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
1 large head Romaine lettuce, torn
1 (3.5-ounce) jar of macadamia nuts, chopped and
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.
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