pat's Recipe

Cape Cod Picnic Salad

Category: SALADS

Lisa's secret ingredient is cranberry chutney, but we found that apricot preserves will work, too. Make sure to ask for a single piece of unsliced turkey breast at the deli counter.

Serves 8 to 10
1 red apple , quartered, cored, and cut crosswise into 1/4-inch-thick slices
3 tablespoons lime juice
1/4 cup cranberry chutney or apricot preserves
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 heads romaine lettuce
1 bunch watercress
1/2 pound 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


1. Toss apples with 1 tablespoon lime juice in small bowl. Whisk remaining 2 tablespoons 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.

2. 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.