Baby Spinach Salad with Vinaigrette

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Pepper and Rice Salad , Summer Salad, Carrot and Orange Salad , Cauliflower and Egg Salad

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Ingredients

  • 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

  • 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.

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