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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 10 | ||
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Calories: 282 | ||
Calories from Fat: 222 (79%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 282
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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