Rice-Bacon Pineapple Salad

• 1 (400 g) can pineapple, crushed, drained
• 1 cup long-grain rice
• 3 slices bacon, diced
• 1 small onion, finely diced
• 1 cucumber, seeded and chopped
• 12 red capsicum, diced
• 14 cup slivered almonds
• 14 cup French dressing

1. Gradually add the rice to a large quantity of boiling salted water; boil rapidly for 12 minutes, then drain well.
2. Spread on a tray and separate the grains with a fork to allow each grain to dry perfectly.
3. Fry the bacon and onion; sprinkle over the rice.
4. Toast the almonds in a pan until golden brown.
5. Put the rice, cucumber, almonds, capsicum and pineapple in a salad bowl.
6. Add French dressing and toss lightly.
7. Refrigerate until serving time.
8. Cheers, Doreen Doreen Randal, Wanganui.
9. New Zealand.

pineapple, longgrain rice, bacon, onion, cucumber, red, almonds

Taken from www.food.com/recipe/rice-bacon-pineapple-salad-1061 (may not work)