Nutrition per serving may change if servings are adjusted.
3 tablespoons minced onion
3 tablespoons peanut or canola oil
2 tablespoons distilled white vinegar
1½ tablespoons finely grated fresh ginger
1 tablespoon ketchup
1 tablespoon reduced-sodium soy sauce
¼ teaspoon minced garlic
¼ teaspoon salt
Freshly ground pepper, to taste
1 large carrot, grated
1 medium red bell pepper, very thinly sliced
10 ounces fresh spinach, (see Note)
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.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 5 days.
Note: Baby spinach is immature or young spinachit'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
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
135 calories;11 g fat(2 g sat); 3 g fiber; 9 g carbohydrates; 3 g protein; 157 mcg folate; 0 mg cholesterol; 4 g sugars; 1 g added sugars; 10,607 IU vitamin A; 60 mg vitamin C; 82 mg calcium; 2 mg iron; 387 mg sodium; 557 mg potassium
Vitamin A (212% daily value), Vitamin C (100% dv), Folate (39% dv)
My favorite salad recipe!
I love this dressing! Reminds me of a tasty ginger dressing at Japanese restaurants. I added more carrot and bell pepper and also topped it with shrimp and snow peas sauteed in soy sauce and garlic. YUM!
Pros: Easy, nutritious, tons of flavor
November 13, 2012
Super Easy and has great flavour
I made this salad, and found it was super quick to whip up, and had great flavour, and was nice and light. This is going to make it into my regular weekly routine.
July 19, 2010
By: EatingWell User
fantastic! i substituted sesame oil, added a few red pepper flakes, and tossed with slightly warmed & wilted fresh spinach. ridiculously easy & delicious.