A light, sweet fruit salad.

Tropical Pineapple Salad

6 tbsp.	olive oil
2 fl. oz. (1/4 cup)	champagne vinegar
2 tbsp.	honey
2 tbsp.	orange marmalade
2 tsp.	ground nutmeg
1-1/2 tsp.	Dijon-style mustard
1/2 tsp	salt
1/2 tsp.	white pepper
12 oz. (3 cups)	fresh DOLE® Tropical Gold® Pineapple
14 oz. (3 cups)	papaya, sliced, peeled and cubed
6 oz. (1 cup)	frozen DOLE Mango Chunks, partially thawed
2	DOLE Bananas, peeled, sliced
10 oz. (7 cups)	DOLE Romaine Hearts
3 oz. (3/4 cup)	chopped pecans, toasted
2.3 oz. (3/4 cup)	flaked coconut, lightly toasted

Whisk together oil, vinegar, honey, marmalade, nutmeg, mustard, salt and pepper for dressing; set aside.
Combine pineapple, papaya, mango and bananas. Add 1/4 cup dressing toss gently; set aside.
Toss romaine and remaining dressing. Portion onto 12 plates.
Portion 3/4 cup of fruit onto each salad greens. Sprinkle with pecans and toasted coconut.