This Cape Cod Picnic Salad recipe, courtesy of America’s Test Kitchen, takes its inspiration from the fall flavors of New England. The inclusion of turkey breast, cheddar cheese, and walnuts makes this a complete meal. Cranberry or apricot chutney was the secret ingredient that lent mystery to the vinaigrette and tied all the other ingredients together. Dijon mustard and lime juice rounded out the vinaigrette. Tossing the apple slices with acidic lime juice prevented them from oxidizing and turning brown. Blending two types of greens—crisp romaine and mustardy watercress—lent flavor and textural depth to this chicken salad recipe.

SHOPPING LIST

    • 2 heads romaine lettuce
    • 1 bunch watercress
    • ½ pound piece unsliced deli maple-glazed turkey breast, diced
    • ½ cup diced sharp cheddar cheese
    • ¼ cup chopped walnuts, toasted
    • cup dried cranberries

HOW TO MAKE CAPE COD PICNIC SALAD

  1. Toss apples with 1 tablespoon lime juice in small bowl. Whisk remaining 2 tablespoons lime juice, chutney, and mustard together in large bowl.
  2. Gradually whisk in oil until incorporated. Season with salt and pepper to taste, and reserve 1/4 cup dressing in measuring cup.
  3. 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.
  4. Drizzle salad with remaining dressing. Serve or refrigerate for up to 1 hour.

 


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