Tempura Stuffed Sandwiches and Spinach Salad with Pomegranate Dressing Recipe

Name: Tempura Stuffed Sandwiches and Spinach Salad with Pomegranate Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1/2 pound bacon; 1 pound fresh spinach, stems removed, soaked in salt water to remove grit, and dried; 2 avocados, slipped from skin and sliced; 2 tablespoons balsamic vinegar; 1 pomegranate, peeled and seeds removed from pith; 1 tablespoon honey; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 3/4 cup olive oil; 3 to 4 liters canola oil, as needed, for deep-frying; 1 1/2 cups all-purpose flour; 3/4 cup cornstarch; 4 1/2 teaspoons baking powder; 1 1/2 cups seltzer water; 4 frozen, store-bought, stuffed sandwiches, sliced on the bias

Servings: persons

3 eggs
1/2 pound bacon
1 pound fresh spinach, stems removed, soaked in salt water to remove grit, and dried
2 avocados, slipped from skin and sliced
2 tablespoons balsamic vinegar
1 pomegranate, peeled and seeds removed from pith
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3/4 cup olive oil
3 to 4 liters canola oil, as needed, for deep-frying
1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 1/2 teaspoons baking powder
1 1/2 cups seltzer water
4 frozen, store-bought, stuffed sandwiches, sliced on the bias

1
For the salad: Boil eggs for about 10 minutes until they are hard-boiled.
2
Rinse with cold water and set aside until cool enough to handle.
3
Peel hard-boiled eggs and chill.
4
Fry bacon and drain on paper towels.
5
For the vinaigrette: Through the feed opening of a running blender add, 1 at a time, the vinegar, pomegranate seeds, honey, salt and pepper.
6
Leaving the blender running, add the olive oil in a slow, thin stream.
7
Strain through a fine mesh strainer and set aside until needed.
8
For the tempura and sandwiches: Heat oil in a deep-fryer to 375 degrees F, or as directed in manufacturer's instructions for similar foods.
9
In a mixing bowl large enough to accommodate the stuffed sandwiches, combine flour, cornstarch, and baking powder.
10
Add seltzer water in a stream while whisking constantly.
11
Dip the stuffed sandwiches in the batter to coat.
12
Add, 1 at a time, to the deep-fryer basket which has been immersed in the hot oil.
13
Fry until golden brown and drain on paper towels.
14
Chop eggs and gently toss with spinach, crumbled bacon, and avocado with enough of the dressing to coat.
15
Arrange salad on plates with tempura fried stuffed sandwiches.

1774

kcal

Calories

152

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 eggs, 1/2 pound bacon, 1 pound fresh spinach, stems removed, soaked in salt water to remove grit, and dried, 2 avocados, slipped from skin and sliced, and more.

Yes, Tempura Stuffed Sandwiches and Spinach Salad with Pomegranate Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tempura Stuffed Sandwiches and Spinach Salad with Pomegranate Dressing

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