Instructions: Heat oil in large skillet over medium heat, and cook soy bacon, several strips at a time, according to package directions. Drain strips on paper towels. When cool enough to handle, crumble or chop and set aside.

Place peas in water to cover and bring to a boil. Cook for 1 minute, remove from heat, rinse under cold water, drain and set aside.

To make dressing, combine mayonnaise, vinegar, sugar or honey, salt and pepper. Set aside.

To assemble salad, layer serving bowl, starting with seeds, then peas, pineapple cubes, tomatoes and crumbled bacon. Dress as needed and toss before serving.

This recipe yields 6 servings.

Wine Suggestions: Because the success of this salad depends on what you select at market, a light, dry white wine suits such a composed salad.

Comments: A retro salad from the 70s, this recipe is adaptable to whats freshest and most appealing at market; layer to suit your whim. For a vegan version, use soy mayonnaise.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.