Hearts of Romaine Salad with Apple, Red Onion and Cider Vinaigrette

10 Servings
100% would make this recipe for Hearts of Romaine Salad with Apple, Red Onion and Cider Vinaigrette again.

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.

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Hearts of Romaine Salad with Apple, Red Onion and Cider Vinaigrette Ingredients

1 1/4 cups Vegetable oil	1/2 teaspoon Ginger ground
1/3 cup Apple cider vinegar	1/4 teaspoon Black pepper
3 tablespoon Apple juice concentrate thawed	1 cup Red onion thinly sliced
2 tablespoon Red onion minced	2 large Apple peeled, cored, diced
1 3/4 teaspoon Salt	5 each Romaine hearts, halved
1/2 teaspoon Nutmeg ground	3/4 cup Pecan toasted, coarsley chopped

Instructions for Hearts of Romaine Salad with Apple, Red Onion and Cider Vinaigrette

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.

Main Ingredient: ApplesCuisine: American