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
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 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.
ROMAINE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.
GRAPEFRUIT, ROMAINE AND RED ONION SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing.
APPLE CRANBERRY CASHEW SALAD
When you want to serve a salad with some pizzazz and is sure to please, try this one. It has crisp apples, crunchy pecans and sweet dried cranberries...delicious.-Susan Jones, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk vinaigrette ingredients until blended. Pour over salad and toss to coat; serve immediately.
Nutrition Facts : Calories 256 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 227mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.
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.
ORANGE ROMAINE SALAD
With this salad, spinach or another dark-green leaf lettuce works as well as the romaine. The oil and vinegar can be replaced by an oil-based honey French dressing or a honey mustard or poppy seed dressing.-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
ROMAINE SALAD WITH APPLES AND CRANBERRIES
Crunchy apple and chewy dried cranberries bring a bit of sweetness to an ordinary green salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In large serving bowl, place lettuce, apple, cranberries and green onions.
- Pour dressing over salad; toss to coat.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 15 g, TransFat 0 g
APPLE ROMAINE SALAD
Make and share this Apple Romaine Salad recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together dressing ingredients in a large bowl and whisk to combine,Dressing can be made a day ahead of time if needed.
- In a seperate bowl, mix all salad ingredients and then toss with dressing.
SWEET ROMAINE SALAD
Wow, this has replaced my favourite Caesar Salad for popularity when people ask me to bring salad. It is really tasty. I have about 8 people to Sunday dinner each week and when I make this I have to double it and it all goes. When you double the salad ingredients you do not have to double the dressing. Just toss more.
Provided by Linda Graham
Categories Canadian
Time 10m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 10
Steps:
- Make dressing (best the day before).
- Just before serving toss together the first 4 ingredients.
- Pour the Poppy Seed dressing over and toss well to coat all the leaves.
- Sprinkle cashews over top.
ROMAINE WITH APPLE, PECANS AND BLUE CHEESE
Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.
Provided by USA WEEKEND columnist Jean Carper
Categories Salad Vegetable Salad Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
- In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 23.3 g, Cholesterol 11.8 mg, Fat 17.2 g, Fiber 7.1 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 237.5 mg, Sugar 13.5 g
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.
ORANGE ROMAINE SALAD
Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
Provided by Justin Shepheard
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
- Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g
HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS
Make and share this Hearts of Romaine Salad With Apples, Cheese and Hazelnuts recipe from Food.com.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: In a container, whisk together the vinegars, sugar, sweet mustard, salt and vanilla. Whisk in the oil. Makes a generous 1 cup of vinaigrette.
- Salad: Arrange the romaine on individual salad plates.
- To prepare the peeled and cored apples, cut each half into 1/4-inch thick slices, then cut each slice into thirds.
- Place the apples in a small bowl and toss with enough of the vinaigrette to coat the pieces. You can prepare the apple mixture up to an hour ahead. Important: If you coat the apples with the dressing any longer than that, they will absorb too much of the vinaigrette, which overwhelms the apple flavor.
- Divide the apple mixture among the salads. Top each serving with a portion of the cheese and then a portion of the hazelnuts.
- Drizzle an extra bit of the vinaigrette over the greens and around the edges of the salad. Serve.
- Alternatively: Instead of hearts of Romaine lettuce, consider a mixture of baby spinach, hearts of Romaine and/or other mixed young greens. You could also substitute feta or white cheddar, aged gouda, etc. for the blue cheese.
- Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates.
Nutrition Facts : Calories 616.8, Fat 57.5, SaturatedFat 5.1, Sodium 170, Carbohydrate 24.1, Fiber 7.9, Sugar 14.1, Protein 6.8
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