Salad: Vermont Harvest Salad

From Shelly Carey (this is my all-time favorite salad)

Ingredients for Salad:
1 head Iceberg lettuce
1 bag Romaine lettuce
1 lb. deli (unseasoned) cooked turkey tenderloin,(cube)
8 oz. Monterey jack cheese
1 cup green seedless grapes, whole
1 cup red seedless grapes, whole
1 bag of dried cranberries
2 apples (we use Fuji), peeled and diced (into ½ inch cubes)
8 ounces of walnut pieces, toasted
Ingredients for Maple Balsamic Vinaigrette Dressing
3 Tablespoons balsamic vinegar
2 Tablespoons maple syrup
4 heaping teaspoons Grey Poupon Country Dijon mustard
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
2/3 cup canola oil
¼ cup apple juice

Directions for salad:
Prepare lettuce and place in a large bowl. Cut turkey slab into 1-inch cubes. Cut Monterey Jack cheese into 1-inch cubes. Add turkey, cheese grapes and cranberries to the salad. Dice an apple into 1-inch cubes (or smaller) and add to salad. Toast walnuts in a pan over medium heat. Add walnuts and apple to salad and toss. Serve dressing on the side.

Directions for dressing:
Place first six ingredients in a small food processor. (If you don’t have a food processor, whisk them in a bowl until well-mixed). Gradually add oil and continue mixing until emulsified. To thin consistency, add apple juice until desired texture is achieved.