This is amazingly versatile — also good as a stir-fry, and you can make another version with cabbage instead of spinach.
1 20-oz can Dole pineapple chunks in juice
3 slices of bacon, cooked and crumbled
1 bunch of spinach, cleaned and stemmed
1/2 C sliced celery or water chestnuts
1/4 small red onion, sliced
1 T each: Cider vinegar, vegetable oil
1/4 t oregano
Salt and pepper to taste
Drain pineapple, reserving 2 T juice. Toss pineapple, bacon, spinach, celery and onion. Combine reserved juice with remaining ingredients. Add to salad, toss. Serves 4 to 6.