Thai Bistro Salad With Curried Hashbrown Croutons

Submitted by goStacygo

"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!"

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 4 1 C ea salads
• Serves: 4

ingredients

• For Croutons

• 2 cups canola oil
• 1 cup Simply Potatoes® Shredded Hash Browns
• 2 pinches salt
• 1 pinch mild curry powder

• For Salad

• 3 cups baby romaine lettuce leaves
• 1 cup cabbage, shredded
• 1 cup carrot (matchstick or shredded)
• 1 cup red bell pepper, diced to bite-sized pieces
• 1⁄2 cup fully cooked bacon, crumbled (4 strips)
• 2 tablespoons fresh cilantro leaves, finely chopped
• 1 tablespoon fresh green onion, finely chopped
• 3 tablespoons asian sesame bottled salad dressing

• Optional

• 1⁄2 fresh jalapeno, stems, seeds, and membrane removed, finely chopped

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.