Try this Baby Spinach Salad with Grilled Onions,tomato Vinaigrette recipe, or contribute your own.
Suggest a better descriptionRecipe by: Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles Preparation Time: 0:30 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 th 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 1-1/2 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. CHEFS NOTE: Tamarind pulp can be purchased at Latin specialty stores. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 6 | ||
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Calories: 130 | ||
Calories from Fat: 103 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 171.7mg | 6 % | |
Potassium 328.6mg | 9 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.5g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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