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