1/4 cup shredded coconut
Preheat oven to 350 degrees F.
10 ounces fresh Romaine lettuce - chopped
1 can (8 ounces) pineapple chunks - drain - reserve
1 fresh mango - peel, cut 1/2" cubes
1 cup seedless red grapes
1 1/2 cups cooked turkey - cubed
1/4 cup Mustard, honey
1/4 cup honey roasted almonds - sliced
Place coconut in shallow baking pan and toast in oven 6
minutes or until lightly browned, stirring once.
Place lettuce on a large serving platter, decoratively arrange
pineapple, mango and grapes. Sprinkle turkey over lettuce mixture.
Whisk together honey mustard and reserved pineapple juice.
Drizzle over salad. Sprinkle with almonds and toasted coconut. Serve immediately
cooking time - 10 minutes
Yield - 4 servings