Spinach Salad With Japanese Ginger Dressing

Name: Spinach Salad With Japanese Ginger Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 1 1/2 cup serving, 4 serving(s)
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

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Recipe by kitty.rock

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

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READY IN: 20mins

SERVES: 4

YIELD: 4 1 1/2 cup serving

UNITS: US

INGREDIENTS

Nutrition

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

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.
Serve.
NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.

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