Tropical Turkey Salad
|Spinach||5 Cup (80 tbs)|
|Lettuce||3 Cup (48 tbs)|
|Cooked cubed turkey||2 Cup (32 tbs)|
|Red onion slices||2 , separated into rings|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Mandarin oranges||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Pineapple chunks||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Raspberry syrup||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Honey||1 1⁄2 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Sliced almonds||1⁄2 Cup (8 tbs) (Toasted)|
|Flaked coconut||1⁄4 Cup (4 tbs) (Toasted)|
Line a large salad bowl with spinach and lettuce.
Combine the next six ingredients; spoon into bowl.
In a jar with tight-fitting lid, combine oil, raspberry syrup, vinegar, honey and celery seed; shake well.
Pour over the salad.
Top with almonds and coconut.