Cape Cod Picnic Salad

• 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

1. 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.
2. 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.
3. Serve or refrigerate for up to 1 hour.

red apple, lime juice, cranberry chutney, mustard, extra virgin olive oil, salt, pepper, watercress, turkey, cheddar cheese, walnuts, cranberries

Taken from www.food.com/recipe/cape-cod-picnic-salad-154940 (may not work)