Hearts Of Romaine Salad With Apple Red Onion And Recipes

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

Ingredients

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

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

Hearts of Romaine Salad With Apple, Red Onion, and Cider Vinaigrette. 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. From Bon...

Provided by Vicki Butts (lazyme)

Categories Lettuce Salads

Time 15m

Number Of Ingredients 14

Ingredients

DRESSING:
1 1/4 c vegetable oil
1/3 c cider vinegar
3 Tbsp frozen apple juice concentrate, thawed
2 Tbsp red onion, minced
1 3/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp pepper
SALAD:
1 c red onion, thinly sliced
2 gala apples, peeled, cored, 1/4-inch dice
5 hearts of romaine
3/4 c pecans, toasted and coarsely chopped

Steps:

1. Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Re-whisk before using.)
2. Place sliced onion in medium bowl.
3. Cover with cold water; let stand 30 minutes.
4. Drain well.
5. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
6. Trim off tips of romaine halves, leaving 5-inch lengths.
7. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter.
8. Top with red onion slices.
9. Drizzle salad with dressing, then sprinkle with apples and pecans.

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

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

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.

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