Thai Bistro Salad With Curried Hashbrown Croutons

Total Time
30mins
Prep 10 mins
Cook 20 mins

Ready, Set, Cook! Special Edition Contest Entry: I love that this salad is clever, easy to prepare, and refreshing all at the same time. I am a mad scientist in my kitchen, making up all sorts of new things just for fun. I am pleased to share this latest creation!

Ingredients Nutrition

Directions

  1. Heat oil in medium-sized, tall-walled pot for 5 minutes on medium high.
  2. While oil is heating, line a large plate with napkins.
  3. Also while oil is heating, set dressing aside and combine all remaining salad (not crouton) ingredients in a large bowl and gently toss to combine.
  4. Sprinkle 1/4 C hashbrowns in to hot oil, taking care not to splash oil. Allow hashbrowns to fully crisp and turn golden brown, about 3 minutes, stirring twice. Using a large slotted spoon or slotted metal spatula, lift hashbrowns from oil and place on lined plate.
  5. Repeat step 4 three times.
  6. Sprinkle hashbrowns with salt and curry powder; toss to coat evenly.
  7. Plate 1/4 of salad on each of 4 individual plates.
  8. Top each salad with a nest of hashbrown croutons and serve.