Best 3 Spinach Salad With Tamarind Dressing And Pappadam Croutons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Spinach Salad with Tamarind Dressing and Pappadam Croutons**

**Introduction:**

Looking for a vibrant, flavorful, and healthy salad that will tantalize your taste buds? Look no further than this delectable Spinach Salad with Tamarind Dressing and Pappadam Croutons. This unique salad combines the refreshing crunch of spinach with the tangy sweetness of tamarind dressing and the crispy texture of pappadam croutons. It's a perfect balance of flavors and textures that will leave you craving more. Whether you're a vegetarian or simply looking for a lighter meal, this salad is sure to satisfy. Get ready to embark on a culinary journey as we explore the vibrant flavors of this delightful dish.

**Recipes featured in the article:**

* Spinach Salad with Tamarind Dressing and Pappadam Croutons
* Tamarind Dressing
* Pappadam Croutons

Check out the recipes below so you can choose the best recipe for yourself!

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.

SPINACH SALAD WITH HONEY-MUSTARD DRESSING



Spinach Salad with Honey-Mustard Dressing image

Categories     Bread     Salad     Mustard     Bake     Spinach     Honey     Simmer     Boil

Yield serves 4

Number Of Ingredients 11

Croutons
3 slices bread
1/4 cup melted butter
Salad
2 eggs
4 slices thick-sliced bacon
2 ounces fresh mushrooms
1 (6-ounce) bag baby spinach leaves
Dressing
1/4 cup honey
1/4 cup Dijon mustard

Steps:

  • To prepare the croutons: Preheat the oven to 350°F.
  • Cut the bread into 1/2-inch cubes and place them on a baking sheet. Pour the butter over the bread cubes and toss them until they are evenly coated. Bake for 10 minutes, or until they are golden brown.
  • To prepare the salad ingredients: Gently place the eggs in a small saucepan and cover them completely with cold water. Bring the water to a boil and simmer over medium heat for 10 minutes. Turn off the heat and let the eggs stand in the water until they are cool. Peel the eggs and dice them into 1/4-inch pieces.
  • Meanwhile, cut the bacon into 1/4-inch-thick strips and place them in a sauté pan. Cook over medium heat for 12 to 15 minutes, or until crisp. Transfer to paper towels to drain.
  • Wash the mushrooms and cut into 1/4-inch thick slices.
  • To prepare the dressing: Place the honey and Dijon mustard in a small bowl and stir until combined.
  • Place the spinach in a large bowl and toss with the dressing. Arrange the mushrooms, eggs, bacon, and croutons on top of the spinach.

Tips:

  • For a more vibrant salad, use fresh spinach leaves and avoid wilted or bruised ones.
  • To enhance the flavor of the tamarind dressing, use a good quality tamarind paste and adjust the sweetness and tanginess to your preference.
  • If you don't have tamarind paste, you can substitute it with a mixture of lemon juice and brown sugar.
  • To make the pappadam croutons, use plain pappadams and break them into small pieces. You can also use store-bought croutons if you're short on time.
  • For a healthier version of the salad, use a light dressing and skip the pappadam croutons.

Conclusion:

Spinach Salad with Tamarind Dressing and Pappadam Croutons is a delightful and nutritious dish that combines the freshness of spinach with the tangy sweetness of tamarind dressing. The crispy pappadam croutons add a unique texture and flavor to the salad, making it a perfect choice for a light lunch or a refreshing side dish. With its vibrant colors and delicious taste, this salad is sure to impress your friends and family. So, next time you're looking for a healthy and flavorful salad recipe, give this one a try!

Related Topics