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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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