Cape Cod Picnic Salad

This salad takes its inspiration from the fall flavors of New England, tart cranberries and apples in particular. The inclusion of turkey breast, cheddar cheese, and walnuts makes this a complete meal. A secret ingredient in the dressing ties all the other ingredients together.

Cranberry chutney is the secret ingredient that lends mystery to the vinaigrette. We had trouble finding the chutney in some grocery stores, but found apricot preserves worked nearly as well. Dijon mustard and lime juice round out the vinaigrette. We toss the apple slices with acidic lime juice to prevent them from oxidizing and turning brown. Finally, we blend two types of greens--crisp romaine and mustardy watercress.

To download this document as a Word document, click here.

 

Serves 8 to 10

Make sure to ask for a single piece of unsliced turkey breast at the deli counter.

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

Table salt and ground black pepper

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.