Ingredients
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3 tablespoons peanut oil or 3 tablespoons canola oil
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2 tablespoons distilled white vinegar
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1 1/2 tablespoons finely grated fresh ginger
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1 tablespoon ketchup
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1 tablespoon reduced sodium soy sauce
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1/4 teaspoon minced garlic
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1/4 teaspoon kosher sea salt
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10 ounces fresh spinach
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1 medium red bell pepper, very thinly sliced
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3 tablespoons minced onions
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fresh ground pepper
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1 large carrot, grated
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.
- Serve.
- NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.