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Baby Spinach Salad with Asian Ginger Dressing

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Baby Spinach Salad with Asian Ginger Dressing

Love this Asian ginger dressing, it is so versatile, and you can use it to dress any kind of salad.

 

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

12 min

Ingredients

Amount Measure Ingredient Features
¼ cup onions
finely chopped
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3 tablespoons canola oil
or other vegetable oil
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2 tablespoons white vinegar
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1 ½ tablespoons ginger
freshly grated
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1 tablespoon ketchup
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1 tablespoon soy sauce, light
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½ clove garlic
minced, or more or less to taste
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salt
to taste
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black pepper
freshly ground to taste
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10 ounces baby spinach
fresh
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1 medium sweet red bell peppers
thinly sliced
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1 large carrots
grated
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Ingredients

Amount Measure Ingredient Features
59 ml onions
finely chopped
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45 ml canola oil
or other vegetable oil
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3E+1 ml white vinegar
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23 ml ginger
freshly grated
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15 ml ketchup
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15 ml soy sauce, light
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0.5 clove garlic
minced, or more or less to taste
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1 x salt
to taste
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1 x black pepper
freshly ground to taste
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289 ml/g baby spinach
fresh
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1 medium sweet red bell peppers
thinly sliced
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1 large carrots
grated
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Directions

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper to taste in a food processor. Process until combined.

Toss spinach, red bell pepper and carrot with the ginger dressing in a large bowl until evenly coated. Divide into four plates and serve.

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* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 11280% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 181mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 80% Vitamin C 68%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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