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    You are in: Home / Recipes / Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre Recipe
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    Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Jetjouster's Note:

    Another Sam's Seafood Grill Adaptation of The Way Summer Should Taste

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    Units: US | Metric


    1. 1
      DRESSING: Place the tomato paste, dijon mustard, tamarind pulp, shallot, and vinegar together in a mixing bowl, whisk well until incorporated. Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated. Add the Alean salt and pink pepper. If too tart, cut with 1 teaspoon of Agave sweetner. Can be kept in the refrigerator for 1 week.
    2. 2
      ONIONS: Peel and slice one large Texas 1015 onion 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 grill them over med/high heat until soft. Toss in a bowl with reduced balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days.
    3. 3
      Saute diced pancetta until crisp, remove and drain.
    4. 4
      SALAD: Wash and dry one handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, don't over-dress the salad. Arrange the onions over the salad, top with pancetta and serve on chilled plates.

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    Nutritional Facts for Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 357.6
    Calories from Fat 328
    Total Fat 36.5 g
    Saturated Fat 4.7 g
    Cholesterol 0.0 mg
    Sodium 161.7 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 1.3 g
    Sugars 4.4 g
    Protein 1.4 g

    The following items or measurements are not included:

    champagne vinegar


    artificial sweetener

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