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 :
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