EatingWell


5
3
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

3 Tbsp minced onion3 Tbsp peanut or canola oil2 Tbsp distilled white vinegar1 ½ Tbsp finely grated fresh ginger1 Tbsp ketchup1 Tbsp reduced-sodium soy sauce¼ tsp minced garlic¼ tsp salt freshly ground pepper to taste10 oz fresh spinach (see note)1 large carrot, grated1 medium red bell pepper, very thinly sliced

Directions

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.

Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

 

Weights & Measures

10 ounces trimmed mature spinach=about 10 cups raw

10 ounces baby spinach=about 8 cups raw

To Make Ahead: Cover and refrigerate the dressing (Step 1) for up to 5 days.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 135
  • Calories from fat 99
  • Total Fat 11gm 17%
  • Sodium 355mg 15%
  • Total Carbohydrates 8gm 3%
  • Fiber 3gm 12%
  • Protein 3gm
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Lunch, Diabetic, Gluten Free, Healthy, High Fiber, Kid-Friendly, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Asian, Japanese, Easy, 30 Minute, Quick, Blender, No-Cook, Fall, Spring, Summer, Winter

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