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Baby Spinach Salad with Vinaigrette Recipe

Baby Spinach Salad with Vinaigrette is a popular Continental Salad
Author :
On :
Thursday, 2 June, 2016
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Continental Recipe
Technique :
BBQ / Grill Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 6 cup - Spinach
  • 1½ tbsp - Tomato paste
  • 1 tbsp - Tamarind pulp
  • ½ tbsp - shallots, chopped
  • ½ cup - sherry Vinegar
  • 1 ½ cup - Olive oil
  • ½ tsp - kosher salt
  • 1 dash - black pepper
  • 1 - red Onion
  • 1½ tbsp - Balsamic Vinegar
  • How to Make Baby Spinach Salad with Vinaigrette:

    1. Place the tomato paste, tamarind pulp, shallot and vinegar in a blender and mix well.
    2. Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated.
    3. Add the salt, can be kept in the refrigerator for 1 week.
    4. 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).
    7. Toss in a bowl with 1-1/2 tablespoons balsamic vinegar, so that the slices become single rings.
    8. These will keep refrigerated 2 to 3 days.
    9. Wash and dry one medium handful (about 1 cup) spinach for each portion.
    10. Toss with enough dressing to coat each leaf, being careful not to over-dress the salad.
    11. Arrange the onions over the salad and serve.
    12. Always serve salads on chilled plates.


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