Thai Bistro Salad With Curried Hashbrown Croutons |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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:
2 cups canola oil |
1 cup simply potatoes® shredded hash browns |
2 pinches salt |
1 pinch mild curry powder |
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 |
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.
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