Spinach Salad With Japanese Ginger Dressing
(Phoenix, AZ, USA)
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(baby preferred)
1 large carrot, grated
1 medium red bell pepper, very thinly sliced
1. Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt & pepper in a blender. Process until combined.
2. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
Cover & refrigerate the dressing for up to 5 days.
Dressing is also delicious on cooked salmon.
Makes 4 servings, about 1 1/2 cups each.
nutrition info per serving:
135 calories, 11 g fat (2g sat., 5g mono); 0mg cholesterol; 9g carbohydrate; 3g protein; 3g fiber; 407mg sodium; 559mg potassium.
Nutrition bonus: vitamin A (210% daily value), vitamin C (100% dv), folate (39% dv), potassium (16% dv), iron (15% dv).
recipe from Eating Well Magazine.
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