Spinach Salad with Japanese Ginger Dressing
Recipe from EatingWell

This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses across the U.S. Add shrimp for lunch or a light supper.



by 4  people


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Ingredients
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    3   tablespoons 
    minced onion
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    3   tablespoons 
    peanut or canola oil
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    2   tablespoons 
    distilled white vinegar
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    1 1/2  tablespoons 
    finely grated fresh ginger
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    1   tablespoon 
    ketchup
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    1   tablespoon 
    reduced-sodium soy sauce
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    1/4  teaspoon 
    minced garlic
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    1/4  teaspoon 
    salt
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    Freshly ground pepper, to taste
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    10   ounces 
    fresh spinach, (see Note)
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    1   
    large carrot, grated
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    1   
    medium red bell pepper, very thinly sliced

Directions
1.
Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.
2.
Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
Tips:

1.
Note: Baby spinach is immature or young spinach--it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
2.
Weights & Measures
3.
10 ounces trimmed mature spinach=about 10 cups raw
4.
10 ounces baby spinach=about 8 cups raw
5.
MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 5 days.
Nutrition information
Per Serving: cal. (kcal) 135, Fat, total (g) 11, sat. fat (g) 2, carb. (g) 9, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 3, vit. A (IU) 10204, vit. C (mg) 59, sodium (mg) 407, Potassium (mg) 559, iron (mg) 3, Vegetables () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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