Hearts of Romaine Salad with Apple, Red Onion, and Cider Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 1/4 cups vegetable oil
- 2 tablespoons minced red onion
- 1 3/4 teaspoons salt
- 1/3 cup apple cider vinegar
- 1 cup thinly sliced red onion
- Carbohydrate 12 g(4%)
- Fat 34 g(52%)
- Fiber 4 g(18%)
- Protein 2 g(5%)
- Saturated Fat 2 g(12%)
- Sodium 418 mg(17%)
- Calories 351
Preparation 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.
Preparation 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.
