Best Hearts Of Romaine Salad With Apple Red Onion And Recipes

ROMAINE WITH APPLE, PECANS AND BLUE CHEESE

Romaine With Apple, Pecans and Blue Cheese image

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

Ingredients

⅓ cup blue cheese
2 tablespoons white vinegar
1 teaspoon Dijon mustard
⅓ cup orange juice
8 ounces plain non-fat yogurt
4 ½ cups hearts of romaine lettuce, torn into pieces
1 large unpeeled apple, chopped
1 Hass avocado, cubed
½ cup chopped red onions
¼ cup toasted pecan pieces

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 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

Ingredients

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

HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND

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

Hearts of Romaine Salad With Apple, Red Onion, and Cider Vinaigrette. 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. From Bon...

Provided by Vicki Butts (lazyme)

Categories Lettuce Salads

Time 15m

Number Of Ingredients 14

Ingredients

DRESSING:
1 1/4 c vegetable oil
1/3 c cider vinegar
3 Tbsp frozen apple juice concentrate, thawed
2 Tbsp red onion, minced
1 3/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp pepper
SALAD:
1 c red onion, thinly sliced
2 gala apples, peeled, cored, 1/4-inch dice
5 hearts of romaine
3/4 c pecans, toasted and coarsely chopped

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.

HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS

Hearts of Romaine Salad With Apples, Cheese and Hazelnuts image

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

Ingredients

5 -6 cups of hearts romaine leaves (the light green, crisp inner portion of a head of Romaine lettuce)
2 -3 flavorful apples, peeled and cored, then sliced as described below (such as Braeburn, Fuji, or Honeycrisp)
scant 1 cup of crumbled blue cheese
1 cup coarsely chopped toasted hazelnuts
1/2 cup red wine vinegar or 1/2 cup white wine vinegar
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon sweet honey mustard (I use Inglehoffer brand made here in Oregon)
1/4 teaspoon salt (reduced from 1/2 teaspoon)
1/2 teaspoon pure vanilla extract
2/3 cup grapeseed oil (in place of canola)

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

APPLE ROMAINE SALAD

Apple Romaine Salad image

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

Ingredients

1/4 cup apple juice
1/4 cup olive oil
1 small red onion, diced fine
1 bunch chives, chopped fine
1 1/4 apples, grated
1/2 lemon, zested and juice squeezed out
1 -2 head romaine lettuce, sliced moderately thin
3/4 cup candied pecans
1/2 cup blue cheese
1 cup apple, diced

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.

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

Ingredients

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.