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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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