1 (20 oz.) can pineapple chunks
3 slices bacon, cooked and crumbled
1 bunch spinach, washed and stemmed
1/2 c. celery
1/4 sm. red onion, sliced
1 tbsp. cider vinegar
1 tbsp. vegetable oil
1/4 tsp. oregano, crumbled
Salt and pepper to taste

Drain pineapple, reserve 2 tablespoons juice. Toss pineapple, bacon, spinach, celery, and onion. Combine reserved juice with remaining ingredients. Add to salad and toss. Serves 4-6.