Baby spinach salad with grilled onions tomato

Prep time : 10 mins

Cook time : 10 mins

Total time : 10 mins

Author :Vahchef

Main Ingredient : Spinach

(59 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 10, 2016

Ingredients used in Baby spinach salad with grilled onions tomato

Method:

• 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 1tablespoons 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 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.