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Have you made Baby Spinach Salad With Grilled Onions-Tomato?
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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baby Spinach Salad With Grilled Onions-Tomato

Recipe Tags: Salad Recipes

Date Added: December 03, 2009

Ingredients:

1 1/2 Tablespoons Tomato Paste 6 oz.can
1 Tablespoon Tamari (available in Asian and Indian markets)
1/2 Tablespoon Shallot chopped
1/4 Cup Vinegar (available at
1 1/4 Cups Olive Oil or lard
1/4 Teaspoon Kosher Salt
1 Dash Pepper ;
1 Unit Red Onion diced fine
1 1/2 Tablespoons Balsamic Vinegar or red wine vinegar
6 Cups Spinach frozen, thawed
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Directions:

1. FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well.

2. Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated.

3. Add the salt. Can be kept in the refrigerator for 1 week.

4. FOR THE ONIONS: Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them.

5. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft.

6. (Approximately 5 to 6 minutes per side). Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings.

7. These will keep refrigerated 2 to 3 days. TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dress the salad.

8. Arrange the onions over the salad and serve.

9. Always serve salads on chilled plates. CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty stores.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Vinegar, Onion, Olive Oil allergies.
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