Island Turkey Salad

Salad of leftover turkey, pineapple, mangoes and grapes with a sweet honey mustard dressing.

Ingredients

• 1 bag (10 ounces) hearts of romaine salad blend
• 1 can (8 ounces) 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

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.