Summer Salad with Pineapple

I wanted something to have with the sliders that wasn't slaw.  There are a lot of "Hawaiian" salad recipes out there, but none were exactly what I wanted.  I cobbled a few together and used ingredients I already had.  I can't wait for lettuce season to start.  I can plant them in about a month.

This wasn't going to have tomatoes in it, but my 13 tomato plants had other ideas.  After all the tomatoes I have been buying almost weekly, now I'm at a loss how to use them.  There will probably be confit in the near future.

This was largely a harvested salad.  I bought the greens and pineapple, but pretty much everything else was from the garden.  I'm trying to use the bounty as it comes in.  Plus, then I don't have to figure out how to preserve it.

8 C mixed greens of choice
*2 green onions, chopped
*1 carrot, peeled and diced
*2 ribs celery, thinly sliced
*1 dry pint cherry or grape tomatoes, halved if large
*1 can pineapple chunks, drained
*juice of 1 lemon
3 Tb olive oil
*1/2 tsp ground sumac
salt to taste

1.  Wash the greens, even if the package says "triple washed".  Check for any odd pieces of things you don't want to eat.  Either dry in a salad spinner or leave in a strainer to air dry.

2.  Prepare the green onions, carrot, celery, and tomatoes.  Toss in a large bowl with the greens and pineapple.

3.  Whisk together the lemon juice, oil, sumac, and salt.  I chose sumac for its floral notes, but you could use a mild chili powder if that isn't your thing.  Pour dressing over salad and toss until evenly coated.

4.  Chill before serving.  Toss again and plate.

Difficulty rating  π