1 (20 oz.) can pineapple chunks in juice
3 slices bacon, cooked, crumbled
1 bunch spinach, washed, stemmed
1/2 c. sliced celery or water chestnuts
1/4 sm. red onion, sliced
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, toss. Serves 4 to 6.