Meal Type: Lunch

Total Time: 0 min.

     Serving Size: 6 1.5 3 6 12 24 - Change

Date Added: December 03, 2009

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 Baby Spinach Salad With Grilled Onions-Tomato 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

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