- 1/4 cup shredded coconut
- 1 (10 ounce) package hearts of romaine salad blend (about 6 cups)
- 1 (8 ounce) can pineapple chunks, drained with juice reserved
- 1 large mango, peeled, pitted and chopped
- 1 cup seedless red grapes
- 1 1/2 cups cubed leftover cooked Butterball® Turkey
- 1/4 cup Guldens® Zesty Honey Mustard
- 1/4 cup honey-roasted sliced almonds
- Preheat oven to 350 degrees F. Place coconut in shallow baking pan. Bake 6 minutes, or until lightly browned, stirring after 3 minutes. Set aside.
- Cover large serving platter with lettuce; top with pineapple, mangoes, grapes and turkey.
- Beat mustard and reserved pineapple juice in small bowl with wire whisk until well blended. Drizzle over salad. Sprinkle with almonds and toasted coconut.