Tropical Fruit Salad with Pineapple Vinaigrette

This salad is great for lunch and you can also add grilled shrimp or chicken.

For the vinaigrette:
1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil

For the salad:
1 mango, peeled, seeded and cut into 1/4-inch strips
1 papaya peeled, seeded and cut into 1/4-inch strips
1/2 cup dried cranberries
1/2 cup banana chips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups baby salad greens, loosely packed

For the vinaigrette:
Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.

For the salad:
In a large salad bowl, toss together the mango, papaya, cranberries, banana chips, and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the salad greens on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.