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.
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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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 10|
|Calories from Fat: 222 (79%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 0mg||0 %|
|Sodium 16.2mg||1 %|
|Potassium 524.4mg||14 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 10.1g|
|Protein 3.1g||4 %|
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Calories per serving: 282
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