Baby Spinach Salad with Asian Ginger Dressing
539
Love this Asian ginger dressing, it is so versatile, and you can use it to dress any kind of salad.
Ingredients
| ¼ | cup |
onions
finely chopped |
|
| 3 | tablespoons |
canola oil
or other vegetable oil |
|
| 2 | tablespoons |
white vinegar
|
|
| 1 ½ | tablespoons |
ginger
freshly grated |
|
| 1 | tablespoon |
ketchup
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| ½ | clove |
garlic
minced, or more or less to taste |
|
|
salt
to taste |
* | ||
|
black pepper
freshly ground to taste |
* | ||
| 10 | ounces |
baby spinach
fresh |
* |
| 1 | medium |
sweet red bell peppers
thinly sliced |
|
| 1 | large |
carrots
grated |
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.
Nutrition Facts
Serving Size 83g (2.9 oz)Amount per Serving
Calories 11280% of calories 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?
