Hearts of Romaine Salad with Apple, Red Onion and Cider Vinaigrette
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



1 Whisk first 8 ingredients in small bowl for dressing.
2 Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well.
3 Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
4 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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