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    Spinach Salad With Japanese Ginger Dressing

    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 tablespoons minced onion
    • 3 tablespoons peanut, or 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 salt
    • 10 ounces fresh spinach, (see Note)
    • 1 large carrot, grated
    • 1 medium red bell pepper, very thinly sliced
    • freshly ground pepper, to taste


    Step 1
    Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.
    Step 2
    Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

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