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Spinach Salad with Japanese Ginger Dressing

YIELD: 4 servings, about 1½ cups each


ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses across the U.S. Add shrimp for lunch or a light supper.


  • 3 Tbsp. minced onion
  • 3 Tbsp. peanut or canola oil
  • 2 Tbsp. distilled white vinegar
  • 1½ Tbsp. finely grated fresh ginger
  • 1 Tbsp. ketchup
  • 1 Tbsp. reduced-sodium soy sauce
  • ¼ tsp. minced garlic
  • ¼ tsp. salt
  • Freshly ground pepper to taste
  • 10 oz. fresh spinach
  • 1 large carrot, grated
  • 1 medium red bell pepper, very thinly sliced


  1. Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt, and 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 and refrigerate the dressing (step 1) for up to 5 days.


  • People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.


Per serving:

135 calories, total fat: 11 g, saturated fat: 2 g, cholesterol: 0 mg, carbohydrates: 9 g, fiber: 3 g, total sugars: 4 g, added sugars: 1 g, protein: 3 g, sodium: 391 mg, potassium: 559 mg,
folate: 157 mcg, calcium: 82 mg

Carbohydrate Servings: ½ Recipe by EatingWell. © Meredith Corp. All rights reserved. Used with permission.