Prep 20 mins
Cook 0 mins
I found this in Cook's Country.
- 1 red apple, quartered, cored, and cut crosswise into 1/4-inch slices
- 3 tablespoons lime juice
- 1⁄4 cup cranberry chutney or 1⁄4 cup apricot preserves
- 2 teaspoons Dijon mustard
- 1⁄4 cup extra virgin olive oil
- salt, to taste
- pepper, to taste
- 2 heads romaine lettuce
- 1 bunch watercress
- 1⁄2 lb 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 (or preserves), and mustard together in a large bowl. Gradually whisk in the 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 the lettuce. Drizzle salad with remaining dressing.
- Serve or refrigerate for up to 1 hour.
I've been making this salad for a few years now and there are dozens of ways to put it together. I like to sub grilled turkey tenderloins or baked chicken breasts for the deli turkey. I combine 3 TBS of apricot preserves and 1 tsp of dijon and brush it on whatever meat I'm using as you would a bbq sauce. I use 2 bags of prewashed salad and skip the cheese. I also prefer a granny smith apple. DS has a nut allergy so we skip the walnuts but they are delicious in the salad if you don't have a sensitivity. I use far less olive oil when making the dressing, about 3TBS works for us. I also morphed this into a gluten free appetizer for Christmas this year. I prepared everything expcept the lettuce, chopped the chicken into small bites, added small diced granny smith apple and craisins. Make the dressing, reducing the olive oil to 2TBS. Add the dressing to the chicken mixture and toss. Serve it in lettuce cups, I use Boston Bibb lettuce.
A lovely entree salad! I did have to add two teaspoons of Splenda to the apricot preserves for our taste (just a little too tart without it). I baked a chicken breast with salt and pepper and a little honey in place of the maple glazed turkey breast. The combination of all the ingredients was very nice, and we shared with a neighbor who loved it, too. Thanks, Carole in Orlando