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.
Servings:
4 servings, about 1 1/2 cups each
Prep Time:
20 mins
Total Time:
20 mins
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Ingredients
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3 tablespoonsminced onionsee savings
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3 tablespoonspeanut or canola oilsee savings
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2 tablespoonsdistilled white vinegarsee savings
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1 1/2 tablespoonsfinely grated fresh gingersee savings
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1 tablespoonketchupsee savings
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1 tablespoonreduced-sodium soy saucesee savings
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1/4 teaspoonminced garlicsee savings
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1/4 teaspoonsaltsee savings
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Freshly ground pepper, to tastesee savings
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10 ouncesfresh spinach, (see Note)see savings
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1large carrot, gratedsee savings
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1medium red bell pepper, very thinly slicedsee savings
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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
Per serving: 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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