Spinach Salad With Tamarind Dressing And Pappadam Croutons Recipes

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SPINACH SALAD WITH TAMARIND DRESSING AND PAPPADAM CROUTONS



Spinach Salad with Tamarind Dressing and Pappadam Croutons image

Categories     Salad     Side     Fry     Vegetarian     Quick & Easy     Lime     Cucumber     Spinach     Healthy     Honey     Tamarind     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 15

For pappadam croutons
About 2 1/2 cups vegetable oil for frying
4 (8-inch) plain or black pepper pappadams
For dressing
2 1/2 tablespoons warm water
2 tablespoons fresh lime juice
1 tablespoon mild honey
1 1/4 teaspoons tamarind concentrate
3/4 teaspoon salt
1/3 cup vegetable oil
For salad
24 cups baby spinach (15 ounces)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total), quartered lengthwise, then cut crosswise into 1/3-inch-thick slices
Special Equipment
a deep-fat thermometer

Steps:

  • Fry pappadams:
  • Heat 1/2 inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until thermometer registers 350°F (see cooks' note, below). Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute total. Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and transfer to paper towels to drain (pappadam will crisp as it cools). Return oil to 350°F and fry remaining pappadams, 1 at a time, in same manner.
  • Make dressing:
  • Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small bowl, then add oil in a slow stream, whisking until combined.
  • Assemble salad:
  • Toss spinach and cucumbers with dressing in a large bowl. Break pappadams into 1 1/2-inch pieces and add to salad just before serving, tossing gently to combine.

SPINACH SALAD ON GARLIC CROUTONS



Spinach Salad on Garlic Croutons image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 large eggs
12 slices crusty peasant bread
2 large cloves garlic, halved
Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons
1/2 cup grated Parmigiano-Reggiano
1.4 pound thick cut pancetta, diced
1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered
Salt and freshly ground black pepper
1/3 cup Marsala or dry sherry
1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped
1/2 small red onion, chopped
1 lemon
Freshly grated nutmeg, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
  • Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
  • While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
  • While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
  • Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.

PERFECT SPINACH SALAD



Perfect Spinach Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 whole eggs
Ice
7 slices thick-cut peppered bacon
1 small whole red onion
1 package white button mushrooms
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
1 dash salt
8 ounces baby spinach, washed, dried and stems removed

Steps:

  • Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
  • Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
  • Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
  • Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
  • Make the hot bacon dressing:
  • Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
  • Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

Nutrition Facts : Calories 270 calorie, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams

SPINACH SALAD WITH POMEGRANATE DRESSING AND CRISPY WON TON "CROUTONS"



Spinach Salad with Pomegranate Dressing and Crispy Won Ton

Provided by Food Network

Yield 8 servings (serving size: 1 1/4 cups)

Number Of Ingredients 14

1/3 cup fresh orange juice
2 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
Croutons, recipe follows
12 cups torn spinach (about 6 ounces)
1 cup thinly sliced red onion
Two 11-ounce cans mandarin oranges in light syrup, drained
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
12 ounces won ton wrappers, cut into 1/4-inch strips
2 teaspoons vegetable oil

Steps:

  • To prepare salad, combine juice, molasses, olive oil, salt, and pepper in a small bowl, stirring with a whisk. Combine Croutons, juice mixture, spinach, onion, and oranges; toss well to coat. Serve immediately.
  • Preheat oven to 400 degrees.
  • To prepare croutons, combine first 3 ingredients in a small bowl. Place won ton strips and vegetable oil in a large zip-top plastic bag; seal and toss to coat. Open bag. Sprinkle with cumin mixture; seal and toss to coat.
  • Place won ton strips in a single layer on 2 baking sheets. Bake at 400 degrees for 8 minutes or until crisp; turn strips once. Cool.

Nutrition Facts : Calories 219, Fat 6 grams, SaturatedFat 0.8 grams, Cholesterol 3 milligrams, Sodium 485 milligrams, Carbohydrate 38 grams, Fiber 2.2 grams, Protein 4.2 grams

SEARED BEEF & PAPAYA SALAD WITH TAMARIND SOY DRESSING



Seared beef & papaya salad with tamarind soy dressing image

Tropical papaya pairs well with beef, prawns or pork in Asian salads. The sweet dressing and crispy onion topping tie the whole recipe together

Provided by Jennifer Joyce

Categories     Lunch, Main course, Side dish, Starter

Time 20m

Number Of Ingredients 16

300g sirloin beef steaks, fat removed
vegetable oil , for greasing
100g bag baby spinach leaves
2 ripe but firm papayas , peeled, deseeded and sliced
1 small pack coriander , leaves picked
1 small pack mint , leaves picked
½ large cucumber , sliced
4 spring onions , thinly sliced
1 red chilli , thinly sliced
3 tbsp crispy onion
2 tbsp tamarind purée
1 tsp grated garlic
juice 2 limes
3 tbsp soft brown sugar
1 ½ tbsp fish sauce
large pinch chilli flakes

Steps:

  • Season the steak well. Heat a lightly oiled griddle or frying pan. Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.
  • Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved. Arrange the spinach, beef, papaya, herbs, cucumber, spring onions and chilli on a platter. Pour the dressing over half the salad and sprinkle with the crispy onions. Serve the remaining dressing on the side or save for making another salad.

Nutrition Facts : Calories 406 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.8 milligram of sodium

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