- 1 (8 ounce) can unsweetened pineapple chunks
- 2 cups torn salad greens
- 2 cups torn fresh spinach
- 2 cups broccoli florets
- 1 green bell pepper, julienned
- 1/2 cup thinly sliced red onion
- 2 cups cubed cooked turkey
- 1/4 cup olive or vegetable oil
- 2 tablespoons red wine or balsamic vinegar
- 1 tablespoon poppy seeds
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- Drain the pineapple, reserving 2 tablespoons juice; set aside (discard remaining juice or save for another use). In a large bowl, combine the greens, spinach, broccoli, green pepper, onion, turkey and pineapple. In a small bowl, combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice; mix well. Pour over salad and toss to coat. Serve immediately.