Spinach Salad With Japanese Ginger Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 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.
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