Island Turkey Salad

A delicious tropical entrée salad using leftover turkey, chunks of pineapple, mangoes and sweet red grapes, tossed with a tangy honey mustard dressing.

Recipe Ingredients:

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

Cooking Directions:

1. Cover large serving platter with lettuce. Top with pineapple, mangoes, grapes and turkey.
2. Whisk mustard and all of the reserved pineapple juice in small bowl until well blended. Drizzle over salad. Sprinkle with almonds.

Makes 4 to 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.