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Spinach Salad with Japanese Ginger Dressing

September/October 2008

Your rating: None Average: 3.9 (41 votes)

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.



READER'S COMMENT:
"fantastic! i substituted sesame oil, added a few red pepper flakes, and tossed with slightly warmed & wilted fresh spinach. ridiculously easy & delicious. "
Spinach Salad with Japanese Ginger Dressing Recipe

Makes: 4 servings, about 1 1/2 cups each

Active Time:

Total Time:

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

  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.

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).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 2 fat


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