May 1, 2006

Weekly Recipe: Cape Cod Salad

This has a beautiful mixture of flavors and textures! My current favorite meal salad!

First, roast 1 c. walnuts or pecans in dry pan in 350 oven for 20 minutes.

1 red apple, cored, cut into eighths, sliced thin into a bowl with 2 T. lime/lemon juice
8 oz. turkey breast, sliced and diced
8 oz. cheddar cheese, sliced and diced
1/2 c. dried cranberries

Salad Dressing:
1/3 c. olive oil
1/2 c. cranberry chutney (for best flavor)
(can use apricot preserves)
1 additional T. lime/lemon juice
2 t. Dijon mustard

Mix salad dressing with all other ingredients, including nuts. Serve over lots of lettuce for a main salad meal.

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