Cape Cod Picnic Salad

It seems that whenever Kellee and I get together there's always food involved and it's always good food, so go ahead and be jealous.  It's okay. This particular day Kellee made this salad for us for lunch.  It was great, so I thought I'd share the recipe, as Kellee sent it to me.  She changed it around slightly.  Either way it was quite good.  The recipe originally comes from Cook's Country magazine and adapted by Kellee.  Enjoy.  If you try it out I'd love to hear about it.

Cape Cod Picnic Salad

 

1 red apple, quartered, cored and cut crosswise into 1/4 inch thick slices  (I diced mine up)

3 tablespoons lime juice ( I used lemon because I had no lime)

1/4 cup cranberry chutney or apricot preserves ( I used apricot preserves)

2 teaspoons dijon mustard  (I used spicy brown, I think that is the same)

1/2 cup extra virgin olive oil

salt and pepper

2 heads romaine lettuce

1 bunch watercress ( I have never added this)

1/2 pound unsliced maple glazed turkey breast, diced  (I used rotisserie chicken)

1/2 cup diced sharp cheddar cheese (I shredded mine)

1/4 cup chopped walnuts, toasted

1/4 cup dried cranberries

 

Toss apples with 1 tablespoon lime juice in a small bowl.  Whisk remaining 2 tablespoons lime juice, chutney and mustard together in a 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 a large bowl  and arrange on a 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.