Salad: Romaine, Apple, Onion, Pecan
By SharonE
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Ingredients
- Dressing:
- 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
- Salad:
- 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
- Feta, optional
Details
Preparation
Step 1
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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