This unusual fruit salad, tossed with a soy sauce dressing, provides a pleasing accent to hearty Asian foods.
- Shake oil, lemon juice, soy sauce, and brown sugar in a tightly covered jar.
- Twist top from pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any "eyes". Slice each quarter lengthwise; cut crosswise into chunks.
- Toss pineapple chunks, apple and green onions with dressing. Place romaine in shallow bowl; mound fruit mixture in center.