Spinach Salad with Japanese Ginger Dressing
Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.Advertisement
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 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
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.
1 vegetable, 2 fat