Salad of leftover turkey, pineapple, mangoes
and grapes with a sweet honey mustard dressing.
Island
Turkey Salad
- 1 (10-ounce) package hearts
of romaine salad blend
1 (8-ounce) can pineapple chunks, drained, juice reserved
1 large mango, peeled, pitted and chopped
1 cup seedless red grapes
1 1/2 cups cubed leftover cooked Butterball® Turkey
1/4 cup honey mustard
1/4 cup sliced honey-roasted almonds
- Cover large serving platter
with lettuce. Top with pineapple, mangoes, grapes and turkey.
- Whisk mustard and all
of the reserved pineapple juice in small bowl until well blended.
Drizzle over salad. Sprinkle with almonds.
Makes 6 servings.
Tips:
- Honey-roasted almonds
are generally found in the produce section of the grocery store.
Or substitute with plain roasted sliced almonds.
- One bag (10 ounce) romaine
hearts equals 6 cups.
- Substitute 1 cup sliced
peaches for the mango.
Recipe and photograph provided courtesy
of Butterball, LLC.
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