PICNIC SALAD

Serves 8 to 10

1 red apple, quartered, cored, and cut crosswise into 1/4-inch-thick slices
3 tablespoons lime juice
1/4 cup apricot preserves
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
Salt and pepper
2 heads romaine lettuce, washed and dried
1/2 pound turkey breast, diced
1/2 cup sharp cheddar cheese, diced
1/4 cup walnuts, chopped & toasted
1/4 cup dried cranberries

Toss apples with 1 tablespoon lime juice in small bowl.

Whisk remaining 2 tablespoons lime juice, preserves, 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.

Toss lettuce 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. Refrigerate for 1 hour.

Serve chilled.

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