I brought this to our Church-couples dinner.  We have 3 core couples in our group and we rotate hosting the dinners.   The host of each dinner invites a 4th couple into the group.   We’ve only had one so far….but it’s great to get together outside of church!   I had to bring the salad for Friday night’s dinner, so I found this recipe online and brought it.   It was delicious!

Hearts of romaine salad with apple, red onion, and cider vinaigrette
Ingredients
1 1/4 cups vegetable oil
1/3 cup apple cider vinegar
3 tablespoons frozen apple juice concentrate, thawed
2 tablespoons minced red onion
1 3/4 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper 1 cup thinly sliced red onion

2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)

5 hearts of romaine lettuce, halved lengthwise
3/4 cup pecans, toasted, coarsely chopped

Preparation
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.