Spinach & Japanese Ginger Salad

This week's recipe is courtesy of preventcancer.org

Add shrimp or chicken for lunch or a light supper.

4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients

    * 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 saltFreshly ground pepper, to taste
    * 10 ounces fresh spinach, (see Note)
    * 1 large carrot, grated
    * 1 medium red bell pepper, very thinly sliced

Preparation

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

Nutrition

Per serving : 135 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 3 g Protein; 3 g Fiber; 407 mg Sodium; 559 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 fat

Tips & Notes

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

    * Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
    * Weights & Measures
    * 10 ounces trimmed mature spinach=about 10 cups raw
    * 10 ounces baby spinach=about 8 cups raw