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How To make Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette
1 1/2 tb Tomato paste
1 tb Tamarind pulp
1/2 tb Shallots; chopped
1/4 c Sherry vinegar
1 1/4 c Olive oil
1/4 ts Kosher salt
1 ds Black pepper
1 Red onion
1 1/2 tb Balsamic vinegar
6 c Spinach
Recipe by: Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles Preparation Time: 0:30 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 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 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.
How To make Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette's Videos
CHICKEN BABY SPINACH SALAD
A delicious and nutritious chicken salad over baby spinach made with all fresh ingredients and seasoned with the perfect blend of herbs and spices for a super healthy meal.
Shopping List:
2 cups chicken breasts cut up into bite-sized pieces
1 tbls. extra virgin olive oil for grilling the chicken
2 boiled eggs quartered.
½-1 cup mayo
1 tbls. lemon juice
½ cup chopped celery
¼ cup cubed red delicious apples
¼ cup green onions with chives
1 tbls. dried parsley
1 tbls. fresh dill
2 tsp. Kosher salt( if using table salt use ½ that)
½ tsp. garlic powder
½ tsp. course black pepper
2 cups baby spinach
French fried onions for additional garnish.
Directions:
First, place your serving plates in the fridge until ready to serve.
Boil the eggs. Place the eggs in a pot of cold water just enough to cover the eggs. Bring to a hard boil, remove from the heat and let set for 10 minutes. Discard the boiling water then cover with cold water. Peel and cut into quarters. Refrigerate until ready to serve.
Cook the chicken. Cut the chicken into bite-size pieces and season with the 1st tsp of Kosher salt and a pinch of black pepper. Grill in a skillet over medium heat until done. Set aside.
While the chicken is cooking prepare the spinach. Wash and dry the spinach unless it’s already pre-washed. Place the spinach in a bowl and drizzle with extra virgin olive oil and lemon juice. Add a pinch of Kosher salt and toss. Refrigerate until ready to serve.
Chop the veggies.
Build the chicken salad. Add the chicken to a bowl along with the celery, dill, apples, green onions, 1 tsp. kosher salt, garlic powder, pinch of course black pepper, mayo and toss well. Refrigerate until ready to serve.
Add a serving of the chilled spinach to the chilled serving plates and place a rounded portion of the prepared chilled chicken salad in the middle of the spinach.
Garnish with French fried onions and egg wedges.
Serve and enjoy!
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Music:
Song: ”Energy”
License: Creative Commons
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Recipe Baby spinach and haloumi salad
Recipe - Baby spinach and haloumi salad
INGREDIENTS:
●2 bunches asparagus, trimmed
●2 large (640g) avocados, sliced
●200g baby spinach leaves
●4 green onions (green shallots), sliced thinly
●1 tablespoon olive oil
●200g haloumi cheese, sliced thinly Chive dressing
●1/3 cup (80ml) olive oil
●1 1/2 tablespoons lemon juice
●2 teaspoons finely chopped fresh chives salt and freshly ground black pepper NOTE: This recipe is best made close to serving.
Preparing a Baby Spinach Salad
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I’m obsessed with this salad #shorts
You are absolutely going to love this simple and delicious pasta salad recipe. It's vegan, super easy to make and perfect for meal prep because it actually gets even more delicious in the fridge overnight. Who knew eating healthy could be this easy and delicious?
RECIPE
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How to make perfect spinach Salad you can’t stop eating #Salad
How to make #perfect #spinach #Salad you can’t stop eating #Salad #TVCHEF #RECIPE
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Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
[Video Title]How to make perfect spinach Salad you can’t stop eating #Salad
[Video URL]
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I made a big mistake making this Salad | MyHealthyDish