Make your dinner time a special treat for your loved ones by serving them with this elegant and delicious salad recipe.

INGREDIENTS

For pappadam croutons:
About 2 1/2 cups vegetable oil for frying
4 (8-inch) plain or black pepper pappadams

For dressing:
2 1/2 tablespoons warm water
2 tablespoons fresh lime juice
1 tablespoon mild honey
1 1/4 teaspoons tamarind concentrate
3/4 teaspoon salt
1/3 cup vegetable oil

For salad:
24 cups baby spinach (15 ounces)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total), quartered lengthwise, then cut crosswise into 1/3-inch-thick slices

• In a 10-inch heavy skillet, heat half inch of oil over medium heat. Fry pappadam for 1 minute, turning once for an even pale golden finish. Use tongs to lift the pappadam off the skillet. Drain over paper towels. Repeat the same steps for the rest of the pappadam.
• Prepare the dressing in a small bowl, combining water, lime juice, honey, tamarind concentrate and salt. Add oil gently with continuous beating until properly blended.
• In a large bowl, toss spinach and cucumbers with the dressing. Break pappadams into 1 1/2-inch pieces and toss it gently into the salad prior to serving.