Rating: 4.75 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Soups Special Issue April 2016

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.

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  • Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

Tips

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.

Nutrition Facts

135 calories; protein 2.9g; carbohydrates 8.8g; dietary fiber 2.9g; sugars 3.6g; fat 10.9g; saturated fat 1.9g; vitamin a iu 10607.3IU; vitamin c 59.9mg; folate 156.7mcg; calcium 82.3mg; iron 2.2mg; magnesium 65.5mg; potassium 557mg; sodium 387.5mg; thiamin 0.1mg; added sugar 1g.
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