Hawaiian Salad

A variation of a recipe from Woman's World magazine.

5 slices bacon
1 pkg baby spinach
1 8-oz can pineapple tidbits, drained, juice reserved
1/2 cup macadamia nuts
1/3 can drained garbanzo beans
1 cup packaged shredded carrots
8-10 grape tomatoes
1/2 cup bottled oil-and-vinegar salad dressing

Cook bacon. I bought pre-cooked and just microwaved it.
Place spinach on serving platter. Top with rows of pineapple, bacon, tomatoes, beans, nuts, and carrots.

Whisk reserved pineapple juice into dressing until combined; drizzle over salad. (Optional--you can use plain dressing also.) Serves 2 or so.
I assembled mine individually, but you can put it in one dish too.