Hearts Of Romaine Salad With Apple Red Onion And Recipes

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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

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

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

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

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

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.

ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE



Romaine and Red Onion Salad with Parmesan Balsamic Vinaigrette image

Categories     Salad     Leafy Green     Onion     Quick & Easy     Low Sodium     Vinegar     Parmesan     Gourmet

Yield Serves 2

Number Of Ingredients 9

enough Italian bread cut into 1/2 inch cubes to measure 1 cup
3 tablespoons olive oil
1 small garlic clove, minced
1 tablespoon balsamic vinegar
1 tablespoon water
3 tablespoons freshly grated Parmesan plus additional for sprinkling if desired
1/8 teaspoon dried orégano, or to taste, crumbled
1 small head of romaine, washed, spun dry, and torn into bite-size pieces
1/2 small red onion, sliced thin

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.

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