Thai Bistro Salad With Curried Hashbrown Croutons

• 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
• 12 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
• 12 fresh jalapeno, stems, seeds, and membrane removed, finely chopped

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.
5. Allow hashbrowns to fully crisp and turn golden brown, about 3 minutes, stirring twice.
6. Using a large slotted spoon or slotted metal spatula, lift hashbrowns from oil and place on lined plate.
7. Repeat step 4 three times.
8. Sprinkle hashbrowns with salt and curry powder; toss to coat evenly.
9. Plate 1/4 of salad on each of 4 individual plates.
10. Top each salad with a nest of hashbrown croutons and serve.

canola oil, potatoes, salt, curry powder, baby romaine lettuce leaves, cabbage, carrot, red bell pepper, fully cooked bacon, fresh cilantro, fresh green onion, asian sesame bottled salad dressing, fresh jalapeno

Taken from www.food.com/recipe/thai-bistro-salad-with-curried-hashbrown-croutons-475186 (may not work)