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.

Print