Hearts Of Romaine Salad With Apple Red Onion And Cider Vinaigrette Food

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

ROMAINE HEARTS WITH GREEK DRESSING

Steps:

• Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
• In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.

HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS

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.

ROMAINE WITH APPLE, PECANS AND BLUE CHEESE

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.

RED ONION ROMAINE SALAD

Steps:

• Combine onion, lettuce, and pepper; toss well.
• Mix vinegar, mustard, sugar, and pepper in a small bowl; whisk until smooth.
• Drizzle sauce over saad.
• Enjoy!

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.

HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND

Steps:

• 1. Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Re-whisk before using.)
• 2. Place sliced onion in medium bowl.
• 3. Cover with cold water; let stand 30 minutes.
• 4. Drain well.
• 5. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
• 6. Trim off tips of romaine halves, leaving 5-inch lengths.
• 7. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter.
• 8. Top with red onion slices.
• 9. Drizzle salad with dressing, then sprinkle with apples and pecans.