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
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
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 APPLE, RED ONION, AND CIDER VINAIGR
This is probably our favorite fall salad. Nice flavor and texture with Washington apples and pecans. From Bon Appetit.
Provided by lazyme
Categories Salad Dressings
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 387.8, Fat 34.2, SaturatedFat 4.2, Sodium 434.8, Carbohydrate 20.4, Fiber 8.6, Sugar 10.6, Protein 4.9
GRILLED HEARTS OF ROMAINE
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Brush each romaine lettuce half with 1/2 teaspoon olive oil.
- Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g
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