Romaine Salad with Red Onions, Walnuts and Orange Vinaigrette (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
1 cup walnut pieces |
1 sack pre-washed chopped romaine or 2 hearts, chopped, about 6 cups |
1/2 red onion, finely chopped |
1 tablespoon orange marmalade |
1/4 teaspoon crushed red pepper flakes |
1 small sprig rosemary, stripped and finely chopped or 1/2 teaspoon dried, crushed |
2 tablespoons balsamic vinegar |
1/4 cup extra-virgin olive oil, eyeball it |
salt |
Directions:
1. Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.
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