Hearts Of Romaine Salad With Apple Red Onion And Cider Vinaigr Recipes

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ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE



Romaine Salad with Red Onions, Walnuts and Orange Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 9

1 cup walnut pieces
1 sack pre-washed chopped romaine or 2 hearts, chopped, about 6 cups
1/2 red onion, finely chopped
1 tablespoon orange marmalade
1/4 teaspoon crushed red pepper flakes
1 small sprig rosemary, stripped and finely chopped or 1/2 teaspoon dried, crushed
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, eyeball it
Salt

Steps:

  • Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND CIDER VINAIGRETTE



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

Categories     Salad     Onion     No-Cook     Apple     Fall     Lettuce     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 12

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

Steps:

  • 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.

ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING



Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 21

3 tablespoons raspberry vinegar
1 shallot, quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon dried thyme
3/4 cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 garlic clove, lightly crushed with the side of a knife blade, and quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 pinch crushed red pepper
2 tablespoons Parmesan
3/4 cup extra-virgin olive oil
12 cups romaine lettuce soaked in salt water to remove grit, stiff spines removed, torn into bite sized pieces and dried with a salad spinner (from 2 or 3 heads romaine lettuce)
1 red onion, thinly sliced on a mandolin
1 Vidalia onion, thinly sliced on a mandoline
1 pint grape tomatoes, halved
1/3 cup grated Parmesan
1/4 cup fresh flat-leaf parsley leaves
1 small loaf French bread, sliced, toasted and cut into croutons

Steps:

  • For the raspberry vinaigrette:
  • Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
  • Wash and dry the blender to have it ready to prepare the other dressing.
  • For the creamy Italian dressing:
  • Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
  • For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

ROMAINE SALAD WITH APPLE VINAIGRETTE



Romaine Salad with Apple Vinaigrette image

Looking for a salad that's simple but special? This one is always a hit when I bring it to a potluck at work. I blend apples into the vinaigrette and mix them with the romaine, too.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (1 cup vinaigrette).

Number Of Ingredients 13

1/3 cup chopped peeled tart apple
1/3 chopped peeled ripe pear
1/4 cup unsweetened apple juice
2 tablespoons cider vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil
SALAD:
8 cups torn romaine
2 medium apples, thinly sliced
1/2 cup pine nuts, toasted
1-1/2 cups crumbled feta cheese

Steps:

  • In a blender, combine the first seven ingredients. Cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream., In a serving bowl, combine the romaine, apples and pine nuts. Drizzle with vinaigrette; sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 15g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

ROMAINE SALAD WITH APPLES, CASHEWS AND RED ONION



Romaine Salad With Apples, Cashews and Red Onion image

Made up this Indian inspired salad for an Easter dinner. Intended to be served with my Recipe #221553.

Provided by COOKGIRl

Categories     Apple

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 heads romaine lettuce, washed and dried
1 large apple, seeded, cored and diced
1 small red onion, peeled and diced
1/3 cup green onion, sliced
1/2 cup frozen green pea, thawed
1/3 cup raisins
2 medium carrots, peeled and thinly sliced on the diagonal
3/4 cup cilantro leaf, chopped
1/2 cup whole roasted cashews

Steps:

  • Remove core from the romaine lettuce and cut the lettuce into thirds lengthwise then chop.
  • Add the lettuce and remaining salad ingredients to a large salad bowl.
  • Add the cashews to the salad just before serving. Toss.
  • Serve with creamy curry dressing on the side.
  • Ingredient amounts are estimated.

Nutrition Facts : Calories 175.3, Fat 6.2, SaturatedFat 1.2, Sodium 128.9, Carbohydrate 28.3, Fiber 7.8, Sugar 14.2, Protein 6.2

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE



Romaine Salad With Red Onions, Walnuts and Orange Vinaigrette image

Recipe courtesy of Rachael Ray. I saw her make this on an episode of 30 Minute Meals and it looked wonderful!

Provided by SusieQusie

Categories     Greens

Time 7m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup walnut pieces
6 cups chopped romaine lettuce
1/2 red onion, finely chopped
1 tablespoon orange marmalade
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, finely chopped or 1/2 teaspoon dried rosemary, crushed
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt

Steps:

  • Toast nuts over low heat in a small skillet until crisp and fragrant.
  • Place romaine in salad bowl and scatter the red onions down over the greens.
  • In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined.
  • Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

Nutrition Facts : Calories 341.4, Fat 32.8, SaturatedFat 3.7, Sodium 9.9, Carbohydrate 11.2, Fiber 3.7, Sugar 5.2, Protein 5.5

SALAD: ROMAINE, APPLE, ONION, PECAN RECIPE



Salad: Romaine, Apple, Onion, Pecan Recipe image

Provided by SharonE

Number Of Ingredients 15

Dressing:
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
Salad:
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
Feta, optional

Steps:

  • 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.

ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE



Romaine and Red Onion Salad with Parmesan Balsamic Vinaigrette image

Categories     Salad     Leafy Green     Onion     Quick & Easy     Low Sodium     Vinegar     Parmesan     Gourmet

Yield Serves 2

Number Of Ingredients 9

enough Italian bread cut into 1/2 inch cubes to measure 1 cup
3 tablespoons olive oil
1 small garlic clove, minced
1 tablespoon balsamic vinegar
1 tablespoon water
3 tablespoons freshly grated Parmesan plus additional for sprinkling if desired
1/8 teaspoon dried orégano, or to taste, crumbled
1 small head of romaine, washed, spun dry, and torn into bite-size pieces
1/2 small red onion, sliced thin

Steps:

  • Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.

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