Spinach Salad With Japanese Ginger Dressing Recipes

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JAPANESE GINGER SALAD DRESSING



Japanese Ginger Salad Dressing image

This is a great dressing just like the kind they serve in the Japanese steakhouses.

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 12

Number Of Ingredients 8

1 cup olive oil
¼ cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste

Steps:

  • In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 3 g, Fat 18 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 2.5 g, Sodium 312 mg, Sugar 1.1 g

SPINACH SALAD WITH JAPANESE GINGER DRESSING



Spinach Salad With Japanese Ginger Dressing image

Inspired by the spunky ginger dressing served on iceberg lettuce at Japanese steakhouses across the U.S., this full-flavored salad was created with far fewer calories and less fat. Add shrimp for lunch or a light supper. From Eating Well magazine, October 2008

Provided by kitty.rock

Categories     Salad Dressings

Time 20m

Yield 4 1 1/2 cup serving, 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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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