1 can pineapple chunks (in juice)
3 slices crispy bacon, crumbled
1 bunch fresh spinach, washed and stemmed
1/2 c. sliced celery or water chestnuts
1/4 small red onion, sliced or diced
1 tbsp. cider vinegar
1 tbsp. vegetable oil
1/4 tsp. oregano
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 to 6.