Hearts of Romaine Salad with Apple, Red Onion and Cider

[Guest guest]

• 1 1/4 cups vegetable oil

• 1/3 cup apple cider vinegar

• 3 tbsps. frozen apple juice concentrate, thawed

• 2 tbsps. minced red onion

• 1 3/4 tsps. Salt

• 1/2 tsp. ground nutmeg

• 1/2 tsp. ground ginger

• 1/4 tsp. ground black pepper

• 1 cup thinly sliced red onion

• 2 Gala apples, peeled, cored, cut into 1/4-in. dice (about 1

lb.)

• 5 hearts of romaine lettuce, halved lengthwise

• 3/4 cup pecans or walnuts, toasted, coarsely chopped

Whisk first 8 ingredients in small bowl for dressing. (Can be made 1

day ahead. Refrigerate. Re-whisk before using.) Place sliced onion

in medium bowl. Add apples; toss to coat. Trim off tips of romaine

halves, leaving 5-in. 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.

Makes 10 servings.