Arranged on a platter, this salad makes a pretty presentation. It serves six and can be ready in 20 minutes.
*To toast coconut, spread on cookie sheet; bake at 350°F 7 to 8 minutes, stirring occasionally, until light golden brown. Or spread in thin layer in microwavable pie plate; microwave on Low 4 minutes 30 seconds to 8 minutes, tossing with fork after each minute, until light golden brown.
You could easily substitute 3/4 cup refrigerated poppy seed dressing for the dressing mixture in this recipe.
With long sharp knife, cut off top and bottom of pineapple; cut pineapple into quarters lengthwise. Remove core from each quarter. Using knife, cut pineapple away from rind. Cut pineapple into wedges.
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