Prep 20 mins
Cook 0 mins
Inspired by the spunky ginger dressing served on iceberg lettuce at Japanese steakhouses across the U.S., this full-flavored salad was created with far fewer calories and less fat. Add shrimp for lunch or a light supper. From Eating Well magazine, October 2008
- 44.37 ml minced onions
- 44.37 ml peanut oil or 44.37 ml canola oil
- 29.58 ml distilled white vinegar
- 22.18 ml finely grated fresh ginger
- 14.79 ml ketchup
- 14.79 ml reduced sodium soy sauce
- 1.23 ml minced garlic
- 1.23 ml kosher sea salt
- fresh ground pepper
- 283.49 g fresh spinach
- 1 large carrot, grated
- 1 medium red bell pepper, very thinly sliced
- Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender.
- Process until combined.
- Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
- NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.
This was very delicious! The dressing is great.Made for ZWT 6, Family picks.
Great dressing and very gingery. Thanks for the recipe Florida Native.
OK, so this was the STAR of our dinner tonight. I adore this dressing!!! I was dipping grilled zucchini in it which was wonderful. It sincerely tastes JUST like the ginger dressing at the restaurant! That being said, do not fix this for someone on a first date.. .WOW that onion flavor lingers. . . .Made for ZWT6, Team SSaSSy.