Spinach Salad with Japanese Ginger Dressing

Spinach Salad with Japanese Ginger Dressing

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.

From EatingWell: September/October 2008
Yield: 4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

  1. 3 tablespoons minced onion
  2. 3 tablespoons peanut or canola oil
  3. 2 tablespoons distilled white vinegar
  4. 1 1/2 tablespoons finely grated fresh ginger
  5. 1 tablespoon ketchup
  6. 1 tablespoon reduced-sodium soy sauce
  7. 1/4 teaspoon minced garlic
  8. 1/4 teaspoon salt
  9. Freshly ground pepper, to taste
  10. 10 ounces fresh spinach, (see Note)
  11. 1 large carrot, grated
  12. 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

Nutrition

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