Spinach Salad with Japanese Ginger Dressing

3 tbsp minced onion
3 tbsp peanut or canola oil
2 tbsp distilled white vinegar
1 ½ tbsp finely grated fresh ginger
1 tbsp ketchup
1 tbsp reduced-sodium soy sauce
¼ teaspoon minced garlic
¼ teaspoon salt
Freshly ground pepper, to taste
10 oz. fresh spinach
1 large carrot, grated
1 medium red bell pepper, very thinly sliced


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.

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