Hearts of Romaine Salad with Apple, Red Onion, and Cider Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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For an especially elegant presentation, this salad can be arranged on individual plates instead of one large platter. When trimming the base of the romaine hearts, be sure to leave a small part of each base attached to hold the leaves together. Ingredients:
1 1/4 cups vegetable oil |
1/3 cup apple cider vinegar |
3 tablespoons frozen apple juice concentrate, thawed |
2 tablespoons minced red onion |
1 3/4 teaspoons salt |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/4 teaspoon ground black pepper |
1 cup thinly sliced red onion |
2 gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound) |
5 hearts of romaine lettuce, halved lengthwise |
3/4 cup pecans, toasted, coarsely chopped |
Directions:
1. Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
2. Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
3. 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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