 | | Directions |
- In a small bowl, toss apple pieces with a little lime juice.
- In a large bowl, whisk remaining lime juice with the cranberry chutney and mustard. Gradually whisk in the oil until incorporated. Add salt and pepper to taste. Then, reserve 1/4 cup for later.
- In a large salad bowl, toss the lettuce and watercress with dressing.
- Arrange apples, turkey, cheddar cheese, walnuts and cranberries on top of lettuce. Drizzle with remaining 1/4 cup dressing.
- Serve or refrigerate for up to one hour.
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Prep Time: 20 minutes
Cook Time: 0 minutes
Container: Large salad bowl
Servings: 6
|  | | Ingredients | | - | | 1 red apple, cubed |
| - | | 3 tablespoons lime juice |
| - | | 1/4 cup cranberry chutney or apricot preserve |
| - | | 2 teaspoons Dijon mustard |
| - | | 1/2 cup extra virgin olive oil |
| - | | salt and pepper to taste |
| - | | 2 heads of romaine lettuce |
| - | | 1 bunch of watercress |
| - | | 1/2 pound unsliced deli maple glazed turkey, cubed |
| - | | 1/2 cup sharp cheddar cheese, diced |
| - | | 1/4 cup toasted walnuts, chopped |
| - | | 1/4 cup dried cranberries |
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