Shelly's Recipe

CAPE COD PICNIC SALAD

Category: Salad

1 red apple, quartered, cored, and cut crosswise into 1/4-inch-thick slices
3 tbsp lime juice
1/4 cup cranberry chutney or apricot preserves
2 tsp Dijon mustard
1/2 cup extra-virgin olive oil
2 heads romaine lettuce
1 bunch watercress
1/2 lb piece unsliced deli maple-glazed turkey breast, diced
1/2 cup diced sharp cheddar cheese
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries

Toss apples with 1 tbsp lime juice in small bowl. Whisk remaining 2 tbsp lime juice, chutney, and mustard together in large bowl. Gradually whisk in oil until incorporated. Season with salt and pepper to taste, and reserve 1/4 cup dressing in measuring cup.

Toss lettuce and watercress with remaining dressing in large bowl and arrange on large platter. Arrange apples, turkey, cheddar, walnuts, and cranberries on top of lettuce. Drizzle salad with remaining dressing. Serve or refrigerate for up to 1 hour. Serves 8 to 10