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Baby Spinach Salad with Asian Ginger Dressing

Baby Spinach Salad with Asian Ginger Dressing

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Submitted by happyzhangbo

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

¼ 59
CUP ML ONIONS
finely chopped
3 45
TABLESPOONS ML CANOLA OIL
or other vegetable oil
2 3E+1
TABLESPOONS ML WHITE VINEGAR
1 ½ 23
TABLESPOONS ML GINGER
freshly grated
1 15
TABLESPOON ML KETCHUP
1 15
TABLESPOON ML SOY SAUCE, LIGHT
½ 0.5
CLOVE CLOVE GARLIC
minced, or more or less to taste
1
X SALT
to taste *
1
X BLACK PEPPER
freshly ground to taste *
10 289
OUNCES ML/G BABY SPINACH
fresh *
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
thinly sliced
1 1
LARGE 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.

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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 112 80% 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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