Spinach Salad with Japanese Ginger Dressing

From EatingWell: September/October 2008 — Subscribe Now!

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.

Spinach Salad with Japanese Ginger Dressing Recipe

4 servings, about 1 1/2 cups each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

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

Nutrition

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.

Nutrition Bonus: Vitamin A (210% daily value), Vitamin C (100% dv), Folate (39% dv), Potassium (16% dv), Iron (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 fat