Festive Island Turkey Salad

• 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

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

coconut, salad blend, pineapple, mango, red grapes, turkey breast, honey mustard, almonds

Taken from www.delish.com/recipefinder/festive-island-turkey-salad (may not work)