ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 9
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
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
Provided by Robert Irvine : Food Network
Categories appetizer
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 21
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
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
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
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
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
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
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
Provided by SharonE
Number Of Ingredients 15
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
Categories Salad Leafy Green Onion Quick & Easy Low Sodium Vinegar Parmesan Gourmet
Yield Serves 2
Number Of Ingredients 9
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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