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Spinach Salad With Japanese Ginger Dressing

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“Inspired by the spunky ginger dressing served on iceberg lettuce at Japanese steakhouses across the U.S., this full-flavored salad was created with far fewer calories and less fat. Add shrimp for lunch or a light supper. From Eating Well magazine, October 2008”
READY IN:
20mins
SERVES:
4
YIELD:
4 1 1/2 cup serving
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender.
  2. Process until combined.
  3. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
  4. Serve.
  5. NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.

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