Hearts of Romaine Salad with Apple, Red Onion, and Cider Vinaigrette

This tangy salad has a crunch that just won't quit thanks to the hearts of Romaine, Apples, and Red Onion! Perfect as an on-the-go lunch or as a side to your dinner.


  • 1 ¼ cup vegetable oil
  • 1/3 cup apple cider vinegar
  • 3 tablespoons frozen apple juice concentrate, thawed
  • 2 tablespoons red onion, minced
  • 1 ¾ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 1 cup red onion, thinly sliced
  • 2 Granny Smith apples, peeled, halved, cored, cut into ¼ inch dice
  • 5 hearts of romaine lettuce, halved lengthwise
  • ¾ cup pecans, toasted, coarsely chopped


  • Whisk first 8 ingredients in a small bowl to blend.
  • Cover and refrigerate.
  • Place sliced onion in medium bowl.
  • Cover with cold water, let stand (30 minutes).
  • Drain well and pat dry.
  • Place ⅓ cup (room temperature) dressing in an another medium bowl.
  • Add apples and toss to coat.
  • Cut each romaine half lengthwise into 3 wedges.
  • Fan on a platter and top with red onion slices.
  • Drizzle with dressing then sprinkle with apples and pecans.

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