Recipe information
Yield
10 Servings
Ingredients
1
1/4 cups vegetable oil
1
/3 cup apple cider vinaigrette
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
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Preparation
Step 1
Whisk first 8 ingredients in small bowl for dressing. DO AHEAD Can be made 1 day ahead. Refrigerate. Rewhisk before using.
Step 2
Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well.
Step 3
Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
Step 4
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.