Baby Spinach Salad with Vinaigrette

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Course: Salad Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

Rate This Recipe
4

Ingredients

How to Make Baby Spinach Salad with Vinaigrette

  • Place the tomato paste, tamarind pulp, shallot and vinegar in a blender and mix well.
  • Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated.
  • Add the salt, can be kept in the refrigerator for 1 week.
  • 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.
  • Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft.
  • (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.
  • These will keep refrigerated 2 to 3 days.
  • Wash and dry one medium handful (about 1 cup) spinach for each portion.
  • Toss with enough dressing to coat each leaf, being careful not to over-dress the salad.
  • Arrange the onions over the salad and serve.
  • Always serve salads on chilled plates.