Spinach Salad With Japanese Ginger Dressing - cooking recipe

Ingredients
    3 tablespoons minced onions
    3 tablespoons peanut oil or 3 tablespoons canola oil
    2 tablespoons distilled white vinegar
    1 1/2 tablespoons finely grated fresh ginger
    1 tablespoon ketchup
    1 tablespoon reduced sodium soy sauce
    1/4 teaspoon minced garlic
    1/4 teaspoon kosher sea salt
    fresh ground pepper
    10 ounces fresh spinach
    1 large carrot, grated
    1 medium red bell pepper, very thinly sliced
Preparation
    Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender.
    Process until combined.
    Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
    Serve.
    NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.

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