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Island Turkey Salad

Salad of leftover turkey, pineapple, mangoes, grapes and coconut with a sweet honey mustard dressing

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Time:

Hands On: 25 minutes
Total Time: 25 minutes

Servings:

Makes 6 servings (about 1-1/2 cups each)

Ingredients

  • 1/4 cup flaked coconut
  • 1 pkg (10 oz each) hearts of romaine salad blend (10 oz = about 6 cups)
  • 1 can (8 oz each) pineapple chunks in juice, drained, juice reserved
  • 1 large mango, peeled, pitted and chopped
  • 1 cup seedless red grapes
  • 1-1/2 cups chopped cooked turkey breast
  • 1/4 cup Gulden's® Spicy Brown Mustard
  • 1-1/2 teaspoons honey
  • 1/4 cup honey-roasted sliced almonds
Directions
  1. Preheat oven to 350°F. Place coconut in shallow baking pan. Bake 6 minutes or until lightly browned, stirring after 3 minutes; set aside.
  2. Cover large serving platter with lettuce; top with pineapple, mango, grapes and turkey.
  3. Beat mustard, honey and reserved pineapple juice in small bowl with wire whisk until well blended. Drizzle over salad. Sprinkle with almonds and toasted coconut.

Cook's Tips
    Honey-roasted almonds generally are found in the produce section of the grocery store. May substitute plain sliced almonds.

    Cooked chicken breast may be substituted for the turkey breast.

    Gulden's® Zesty Honey Mustard (if available) may be used in place of the spicy brown mustard and honey to make the dressing.

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vegetables

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fruit

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milk

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meat/beans

MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
188
% Daily Value*
Total fat
8%
5 g
Saturated fat
6%
1 g
Cholesterol
11%
32 MG
Sodium
8%
188 MG
Carbohydrate
8%
23 g
Dietary fiber
10%
3 g
Sugars
NaN%
 
Protein
28%
14 g
Vitamin A
93%
Vitamin C
39%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet
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