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Baby Spinach Salad with Grilled Onions and Tomato Vinaigrette

A home-style Baby Spinach Salad with Grilled Onions and Tomato Vinaigrette made with Tomato Paste, Tamarind Pulp, Shallots, Sherry Vinegar, and Olive Oil. Ready in about 30 min, it serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 tbsp
• 1 tbsp
• 1/2 tbsp
• 1/4 cup
• 1 1/4 cup
• 1/4 tsp
• 1 dash
• 1
• 1 1/2 tbsp
• 6 cup

Method (preview)

1. 1

   Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well.

2. 2

   Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated.

3. 3

   Add the salt.

4. 4

   Can be kept in the refrigerator for 1 week.

5. 5

   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.

6. 6

   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.

7. 7

   These will keep refrigerated 2 to 3 days.

8. 8

   TO ASSEMBLE THE SALAD

9. 9

   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-dress the salad.

10. 10

    Arrange the onions over the salad and serve.

11. 11

    Always serve salads on chilled plates.

12. 12

    NOTES: Tamarind pulp can be purchased at Latin specialty stores

13. 13

    Nutr. Assoc.: 0