Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 cups | Torn fresh spinach |
| 3 cups | Torn lettuce |
| 2 cups | Cooked turkey; cubed |
| 2 slices | Red onion; separated into ri |
| ½ cup | Green pepper; chopped |
| ½ cup | Each: mandarin oranges, slic |
| ½ cup | Pineapple chunks |
| ⅓ cup | Vegetable oil |
| ¼ cup | Raspberry syrup |
| 2 tablespoons | Red wine vinegar |
| 1½ teaspoon | Honey |
| ½ teaspoon | Celery seed |
| ½ cup | Sliced almonds; toasted |
| ¼ cup | Flaked coconut; toasted |
Recipe by: TASTE OF HOME DEC/JAN 1996 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, syrup, vinegar, honey and celery seed; shake well. Pour over the salad. Top with almonds and coconut. serve immediately.