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Categories:Viewed: 13 - Published at: 2 years ago
Ingredients
- 1/4 c. coconut
- romaine salad blend
- 1 can of pineapple chunks
- 1 mango
- 1 c. red grapes
- 1 1/2 c. cooked turkey breast
- 1/4 c. honey mustard
- 1/4 c. sliced almonds and toasted coconut
Method
- Place shredded coconut in shallow baking pan.
- Bake at 350 degrees F for 6 minutes, or until lightly browned, stirring halfway through; set aside.
- Cover large serving platter with romaine salad blend; top with pineapple chunks, mango, seedless red grapes and cubed, cooked turkey breast.
- Beat honey mustard and reserved pineapple juice in small bowl with whisk until well blended.
- Drizzle over salad.
- Sprinkle with sliced almonds and toasted coconut.
