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Romaine, Apple, and Radish Salad with Cider Dressing

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* Exported from MasterCook *

 

Romaine, Apple, and Radish Salad with Cider Dressing

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups unsweetened cider

1 medium Granny Smith apple -- peeled, cored, and sliced

1 teaspoon sugar

1/4 medium red onion -- very thinly sliced

2 tablespoons cider vinegar

2 tablespoons olive oil

1/2 small garlic clove -- minced

1/4 teaspoon salt

2 medium Romaine lettuce heads -- cleaned & torn into bit-size

pieces

1 large bunch radishes -- thinly sliced

 

Bring the cider to a boil in a small saucepan. Lower the heat and simmer until

reduced to 3 tablespoons, 20-25 minutes.

 

Spray a large nonstick skillet with nonstick spray and set over medium-high

heat. Add the apple slices in a single layer and cook,

turning occasionally, until beginning to brow, 7-8 minutes. Sprinkle with the

sugar and sauté until deep golden-brown and tender, 4

minutes. Let cool.

 

Rinse the onion in a sieve under cool running water, 10 seconds. Drain and pat

dry with paper towels. In a large bowl; combine the

onion, the reduced cider, the vinegar, oil, garlic and salt. Add the lettuce,

cooked apple, and radishes; toss well to coat.

 

Per serving (1 1/4 cups): 86 Cal, 4 g fat, 1 g sat fat, 0 mg chol, 88mg sod, 12

g carb, 3 g fib, 2 g prot, 50 mg calc. POINTS per

serving: 1.

 

S(Formatted by):

" KES on 12/5/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 42 Calories (kcal); 3g

 

 

NOTES : Apple cider creates a rich dressing in this salad that pairs the

sweetness of apple with the bracing, peppery bite of

radishes. Romaine is the green to stand up to both. When cutting the onion,

use a very sharp knife to make thin shavings.

 

The salad can be made up to one day ahead; the taste of the dressing actually

improves with a day's standing time. Refrigerate the

washed and torn greens and sliced radishes in zip-close plastic bags and the

cooked apple in plastic wrap. Let the apple come to

room temperature before adding to the salad. Rinsing the onion with water

before slicing helps remove some of its sharpness and

brings out its natural sweetness.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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