Hearts of Romaine Salad with Apple, Red Onion and Cider Vinaigrette
Ingredients
- 1 1/4 cups vegetable oil
- 1/3 cup apple cider vinegar
- 3 tablespoon apple juice concentrate thawed
- 2 tablespoon red onion minced
- 1 3/4 teaspoon salt
- 1/2 teaspoon nutmeg ground
- 1/2 teaspoon ginger ground
- 1/4 teaspoon black pepper
- 1 cup red onion thinly sliced
- 2 large apple peeled, cored, diced
- 5 each romaine hearts, halved
- 3/4 cup pecan toasted, coarsely chopped
Directions
- Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead, refrigerate, whisk before using.)
- Place sliced onion in medium bowl, cover with cold water and let stand 30 minutes. Drain well.
- Place 1/3 cup dressing in another medium bowl. Add apples, toss to coat.
- Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges.
- Fan wedges on large platter. Top with red onion slices.
- Drizzle salad with dressing, then sprinkle with apples and pecans.
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