Festive Island Turkey Salad

1. 1

   Place shredded coconut in shallow baking pan.

2. 2

   Bake at 350 degrees F for 6 minutes, or until lightly browned, stirring halfway through; set aside.

3. 3

   Cover large serving platter with romaine salad blend; top with pineapple chunks, mango, seedless red grapes and cubed, cooked turkey breast.

4. 4

   Beat honey mustard and reserved pineapple juice in small bowl with whisk until well blended.

5. 5

   Drizzle over salad.

6. 6

   Sprinkle with sliced almonds and toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.