Spinach Salad with Japanese Ginger Dressing

Ingredients

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

Instructions

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

Recipe by: EatingWell Test Kitchen