Source:

Taste of Home magazine, Dec./Jan. 1996

Serves/Makes:6

Ingredients

• 5 cups (1175 ml) torn fresh spinach
• 3 cups (700 ml) torn lettuce
• 2 cups (475 ml) cooked turkey, cubed
• 2 slices red onion, separated into rings
• 1/2 cup (125 ml) green pepper, chopped
• 1/2 cup (125 ml) mandarin oranges, sliced
• 1/2 cup (125 ml) pineapple chunks
• 1/3 cup (80 ml) vegetable oil
• 1/4 cup (60 ml) raspberry syrup
• 2 tbsp (30 ml) red wine vinegar
• 1-1/2 tsp (7 ml) honey
• 1/2 tsp (2 ml) celery seed
• 1/2 cup (125 ml) sliced almonds, toasted
• 1/4 cup (60 ml) flaked coconut, toasted

Preparation

• Line a large salad bowl with spinach and lettuce.
• Combine the next six ingredients; spoon into bowl.
• In a jar with a tight-fitting lid, combine oil, syrup, vinegar, honey and celery seed; shake well.
• Pour over the salad.
• Top with almonds and coconut.
• Serve immediately.

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