Hearts Of Romaine Salad With Apple Red Onion And Recipes

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HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND CIDER VINAIGRETTE



Hearts of Romaine Salad with Apple, Red Onion, and Cider Vinaigrette image

Categories     Salad     Onion     No-Cook     Apple     Fall     Lettuce     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 12

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

Steps:

  • Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
  • 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.
  • 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.

ROMAINE SALAD WITH APPLES, CASHEWS AND RED ONION



Romaine Salad With Apples, Cashews and Red Onion image

Made up this Indian inspired salad for an Easter dinner. Intended to be served with my Recipe #221553.

Provided by COOKGIRl

Categories     Apple

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 heads romaine lettuce, washed and dried
1 large apple, seeded, cored and diced
1 small red onion, peeled and diced
1/3 cup green onion, sliced
1/2 cup frozen green pea, thawed
1/3 cup raisins
2 medium carrots, peeled and thinly sliced on the diagonal
3/4 cup cilantro leaf, chopped
1/2 cup whole roasted cashews

Steps:

  • Remove core from the romaine lettuce and cut the lettuce into thirds lengthwise then chop.
  • Add the lettuce and remaining salad ingredients to a large salad bowl.
  • Add the cashews to the salad just before serving. Toss.
  • Serve with creamy curry dressing on the side.
  • Ingredient amounts are estimated.

Nutrition Facts : Calories 175.3, Fat 6.2, SaturatedFat 1.2, Sodium 128.9, Carbohydrate 28.3, Fiber 7.8, Sugar 14.2, Protein 6.2

HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND CIDER VINAIGR



Hearts of Romaine Salad With Apple, Red Onion, and Cider Vinaigr image

This is probably our favorite fall salad. Nice flavor and texture with Washington apples and pecans. From Bon Appetit.

Provided by lazyme

Categories     Salad Dressings

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

1 1/4 cups vegetable oil
1/3 cup cider vinegar
3 tablespoons frozen apple juice concentrate, thawed
2 tablespoons red onions, minced
1 3/4 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 cup red onion, thinly sliced
2 gala apples, peeled, cored, 1/4-inch dice
5 romaine lettuce hearts, halved lengthwise
3/4 cup pecans, toasted and coarsely chopped

Steps:

  • Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.).
  • 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.
  • 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.

Nutrition Facts : Calories 387.8, Fat 34.2, SaturatedFat 4.2, Sodium 434.8, Carbohydrate 20.4, Fiber 8.6, Sugar 10.6, Protein 4.9

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