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  • 1/8 cup tomato paste
  • 1 tablespoons tamarind paste
  • 1 red onion
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon chopped shallots
  • 6 cups washed spinach
  • 1/4 cup cooking sherry
  • 1 cup cooked baby butter beans, drained
  • 1 cup olive oil
  • salt and pepper to taste

In a blender mix the tomato paste, tamarind, shallots, and sherry vinegar. Slowly add the oil. Peel the red onion into thick slices and rub with olive oil. Broil for 5 minutes per side or until tender. Toss with balsamic vinegar to separate onion pieces. Toss the spinach with the baby butter beans and the dressing. Place the grilled onions on top.