Spinach Salad With Japanese Ginger Dressing

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

• Ready In: 20 mins
• Serves: 4
• Yields: 4 1 1/2 cup serving

Ingredients

• 3  tablespoons  minced onions
• 3  tablespoons  peanut oil or 3  tablespoons canola oil
• 2  tablespoons distilled white vinegar
• 1 1⁄2 tablespoons  finely grated fresh ginger
• 1  tablespoon ketchup
• 1  tablespoon reduced sodium soy sauce
• 1⁄4 teaspoon  minced garlic
• 1⁄4 teaspoon  kosher sea salt
•  fresh ground pepper
• 10  ounces fresh spinach
• 1  large carrot, grated
• 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.
2. Process until combined.
3. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
4. Serve.
5. NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.