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Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette

30 minutes Prep: 30 minutes

431 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	tablespoons	tomato paste
1	tablespoon	tamarind pulp
1/2	tablespoon	shallots	chopped
1/4	cup	sherry vinegar
1 1/4	cups	olive oil
1/4	teaspoon	kosher salt
1	dash	black pepper
1	each	red onion
1 1/2	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 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.

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

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Nutrition Facts

Serving Size 149g

Amount per Serving

Calories 431 94% of calories from fat

	% Daily Value*
Total Fat 45.0g	70%
Saturated Fat 6.0g	31%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 133mg	6%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	5%
Sugars 4.0g
Protein 2.0g	3%

Vitamin A	58%		Vitamin C	20%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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