Duffy's Dawn Salad
|Smoked turkey||1 Pound, cut into 1/2-inch cubes|
|Provolone cheese||4 Ounce, cut into 1/4-inch cubes|
|Romaine head||1 Large, rinsed and torn into salad-sized pieces|
|Toasted sliced almonds||2 Tablespoon|
|Dried cranberries||2 Tablespoon|
|Granny smith apples||1⁄2 Cup (8 tbs), sliced (For Garnish)|
|For okanogan apple dressing|
|Tart apples||3⁄4 Cup (12 tbs), grated (With Peel, About 1 Medium Apple)|
|Apple cider||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Freshly squeezed lemon juice||2 Tablespoon|
|Apple cider vinegar||1 Tablespoon|
|Minced garlic||3⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
FOR THE DRESSING, combine the apple, cider, oil, lemon juice, vinegar, garlic, cinnamon, and cardamom in a medium bowl and stir to mix.
COMBINE THE SMOKED TURKEY, provolone, and romaine in a large bowl.
Pour the apple dressing over the salad and toss to mix.
Arrange the salad on individual plates, sprinkle with the toasted almonds and dried cranberries, and garnish with slices of apple.