vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Baby Spinach Salad With Grilled Onions Tomato

Baby spinach salad with grilled onions tomato
CRISPY POTATO WEDGES

Crispy Potato Wedges

Potato wedges dipped in Seasoned batter and baked in the oven or deep fried. oregano, to ...

Peanut Butter Cookies

Peanut Butter Cookies

This classic peanut butter cookies recipe is a quick and easy to prepare recipe and will ...

Masala Bread Rolls

Masala Bread Rolls

If you love baking bread, this recipe might interest you. A layer of chaat masala and th...

Mango and red onion salsa

Mango And Red Onion Salsa

Summer Salsa is a fantastic sweet, sour and tangy dipping made with crush ripe mangoes a...

SWEET CORN AND TOMATO SOUP

Sweet Corn And Tomato Soup

This is such a simple, yet satisfying creamy tomato and corn soup. Another quick blend an...

CHEESE NACHOS

Cheese Nachos

These nachos are a crunch to make. Layering the chips and cheese ensures that every chip ...

Baby Spinach Salad With Grilled Onions Tomato Recipe, How To Make Baby Spinach Salad With Grilled Onions Tomato Recipe

When tomatoes are at their best, this is the perfect salad to start off your meal at the grill. Learn the recipe of Baby spinach salad with grilled onions tomato by vahchef.

About Recipe

How to make Baby spinach salad with grilled onions tomato

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Baby spinach salad with grilled onions tomato
Author : Vahchef
Main Ingredient : Spinach
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Baby spinach salad with grilled onions tomato
• Spinach - 6 cups.
• Onion - 1 number.
• Shallots (chopped) - half tablespoon.
• Tomato paste - 1.5 tablespoons.
• Tamarind pulp - 1 tablespoon.
• Balsamic vinegar - 1.5 tablespoons.
• Sherry vinegar - 1/4 cup.
• Black pepper powder - to taste.
• Kosher salt - 1/4 tea spoon.
• Olive oil - 1.25 cups.
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.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter