Thai Bistro Salad With Curried Hashbrown Croutons

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in medium-sized, tall-walled pot for 5 minutes on medium high.
  • While oil is heating, line a large plate with napkins.
  • 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.
  • 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.
  • Repeat step 4 three times.
  • Sprinkle hashbrowns with salt and curry powder; toss to coat evenly.
  • Plate 1/4 of salad on each of 4 individual plates.
  • Top each salad with a nest of hashbrown croutons and serve.
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