Healthy Recipes: Spinach Salad with Japanese Ginger Dressing

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

アクティブ時間: 20 minutes

合計時間: 20 minutes

材料

• 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
• 塩 小さじ1/4
• Freshly ground pepper, to taste
• 10 ounces fresh spinach, (see Note)
• 1 large carrot, grated
• 1 medium red bell pepper, very thinly sliced

準備

1. Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.
2. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

栄養

一食当たり ： 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

取引所: 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