Romaine Salad With Apple Vinaigrette Recipes

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 APPLES AND CRANBERRIES

Steps:

• In large serving bowl, place lettuce, apple, cranberries and green onions.
• Pour dressing over salad; toss to coat.

APPLE WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
• In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
• In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

CELERY AND APPLE SALAD WITH CIDER VINAIGRETTE

Steps:

• In small bowl, beat all dressing ingredients with whisk until blended; set aside.
• In medium bowl, place lettuce, celery, apple and cranberries; toss with dressing. To serve, arrange salad on 4 plates. Sprinkle with walnuts and blue cheese. Serve immediately.

ROMAINE SALAD WITH APPLE VINAIGRETTE

Steps:

• In a blender, combine the first seven ingredients. Cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream., In a serving bowl, combine the romaine, apples and pine nuts. Drizzle with vinaigrette; sprinkle with cheese.

EASY APPLE SPINACH SALAD WITH AN APPLE VINAIGRETTE

Steps:

• To make the salad: place the spinach in the bottom of a serving dish.
• Chop the apples into bite-sized pieces and place on top of spinach.
• Add pepitas and other nuts as you like. Add optional ingredients.
• To make the dressing: Add all of the ingredients to a pint Mason jar, add the lid, and shake well to combine. Adjust to meet your taste.
• Add a few tablespoons of the dressing to the salad and toss to combine. Serve the salad with additional dressing on the side so that people can add more as they like during the meal.

ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING

Steps:

• For the raspberry vinaigrette:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
• Wash and dry the blender to have it ready to prepare the other dressing.
• For the creamy Italian dressing:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
• For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

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.

APPLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In blender place vinaigrette ingredients. Cover and process 15 to 20 seconds until smooth. Pour in container, cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
• In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce lined salad plates.
• Top each salad with cheese and walnuts. Sereve with cranberry vinaigrette.

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.

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.