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Hearts Of Romaine Salad With Apple, Red Onion, Cider Vinaigrette


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  • 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 freshly-ground black pepper
  • 1 cup thinly sliced red onion
  • 2 Gala apples - (abt 1 lb) peeled, cored, and cut into 1/4" dice
  • 5 hearts romaine lettuce halved lengthwise
  • 3/4 cup pecans toasted, and coarsely chopped


Servings 10


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.

This recipe yields 10 servings.

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