Spinach Salad with Japanese Ginger Dressing - 9g Carbs, 3g Fiber
From: Eating Well September/October 2008
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.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight |
High potassium
Servings: 4
Serving Size: about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 20 minutes
3 Tbsp minced onion
3 Tbsp peanut or canola oil
2 Tbsp distilled white vinegar
1 1/2 Tbsp finely grated fresh ginger
1 Tbsp ketchup
1 Tbsp reduced-sodium soy sauce
1/4 tsp minced garlic
1/4 tsp salt
Freshly ground pepper, to taste
10 oz fresh spinach, (see Note)
1 large carrot, grated
1 medium red bell pepper, very thinly sliced
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.
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
Servings: 4
Serving Size: about 1 1/2 cups each
Nutrition per Serving:
135 Calories, 11g Fat, 2g Sat, 5g Mono, 0mg Cholesterol, 3g Protein,
9g Carbs, 3g Fiber, 407mg Sodium, 559mg Potassium
Nutrition Bonus: Vitamin A (210% daily value), Vitamin C (100% dv),
Folate (39% dv), Potassium (16% dv), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 fat
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