On Line Cookbook
Tropical Turkey Salad
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Taste of Home magazine, Dec./Jan. 1996


  • 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
  • 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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.