Wasg romaine and pat dry.Tear into pieces and put into salad bowl. Cut apples into wedges; coat with lemon juice to keep them from browning (our salad never lasts long enough to need the lemon -we often skip that).
In blender, combine sugar, vinegar, onion, mustard, oil and chopped apple. Pulse dressing until smooth. Refrigerate until serving time.
Pour dressing over romaine just before serving and toss. Top with apple wedges, chopped scallions and sunflower seeds.
Original recipe said it serves 10. In our house, it serves 6-8.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (53g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 34 (35%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 53.4mg||1 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 15.9g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.