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.
4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 20 minutes
- 3 tablespoons minced onion
- 3 tablespoons peanut or 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 salt
- Freshly ground pepper, to taste
- 10 ounces fresh spinach, (see Note)
- 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.
Per serving : 135 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 3 g Protein; 3 g Fiber; 407 mg Sodium; 559 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 5 days.
- 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