Courtesy of

Island Turkey Salad

Contributed by: News Canada


  • 50 ml (1/4 cup) shredded coconut
  • 300 g (10 oz) fresh Romaine lettuce, chopped
    Island Turkey Salad
  • 1 225 g can (8 oz) pineapple chunks, drained, reserve juice
  • 1 fresh mango, peeled, cut into 1 1/2 cm (1/2 inch) cubes
  • 250 ml (1 cup) seedless red grapes
  • 375 ml (1 1/2 cups) cooked Butterball Turkey
  • 50 ml (1/4 cup) honey mustard
  • 50 ml (1/4 cup) honey roasted almonds, sliced


Preheat oven to 175 C (350 F).

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.

When entertaining, try hollowing out halved pineapples and filling with the salad.

Serving Size: Makes 4 Servings

Find this page online at: