Spinach Salad with Japanese Ginger Dressing
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.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4 servings, about 1 1/2 cups each
Ingredients
-
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:
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.
Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw
MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 5 days.
Nutrition information
Calories 135, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Sodium 407 mg, Carbohydrate 9 g, Fiber 3 g, Protein 3 g, Potassium 559 mg. Daily Values: Vitamin A 210%, Vitamin C 100%, Iron 15%. Exchanges: Vegetable 1,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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