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Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette

 

80

Yield

6

servings

Prep

30

min

Cook

?

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 ½ tablespoons tomato paste
1 tablespoon tamarind
*
½ tablespoon shallots
chopped
¼ cup sherry vinegar
1 ¼ cups olive oil
¼ teaspoon kosher salt
1 dash black pepper
*
1 each red onion
1 ½ tablespoons balsamic vinegar
6 cups spinach

Directions

FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well. Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated. Add the salt. Can be kept in the refrigerator for 1 week.

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. 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 1½ tablespoons balsamic vinegar so that the slices become single rings. 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-dres the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates.

CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty stores.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 43194% of calories from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 133mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 58% Vitamin C 20%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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