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. ---------------------------------------------------------------------------
Nutrition
Ingredients
