Spinach Salad with Japanese Ginger Dressing

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.

Tips & Notes

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

• 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

Nutrition

Per serving: 135 calories; 11 g fat ( 2 g sat , 5 g mono ); 0 mg cholesterol; 9 g carbohydrates; 3 g protein; 3 g fiber; 407 mg sodium; 559 mg potassium.

Nutrition Bonus: Vitamin A (210% daily value), Vitamin C (100% dv), Folate (39% dv), Potassium (16% dv), Iron (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 2 fat

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