Spinach Salad With Japanese Ginger Dressing

1. Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender.

2. Process until combined.

3. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

4. Serve.

5. NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.

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Nutrient	Quantity
Total fats	43.2625 g
Protein	8.8259 g
Carbohydrates	23.7217 g
Energy	499.1009 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.9273 g
Water	391.991 g
Aspartic acid	0.3199 g
Calcium, Ca	637.4123 mg
Lutein + zeaxanthin	185.632 g
Fiber, total dietary	10.9873 g
Fatty acids, total saturated 22:0	0.1386 g
Carotene, beta	5966.021 g
Niacin	3.2807 mg
Vitamin A, RAE	2004.5539 g
Fatty acids, total trans-polyenoic	0.1533 g
Arginine	0.1943 g
Riboflavin	0.3454 mg
Tocopherol, beta	0.0114 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	3.8435 g
Fatty acids, total saturated 20:1	0.6325 g
Glutamic acid	0.6204 g
Stigmasterol	1.26 mg
Sodium, Na	990.7379 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0923 g
Total lipid (fat)	43.2625 g
Manganese, Mn	2.3856 mg
Fructose	0.8311 g
Proline	0.1311 g
Fatty acids, total saturated 16:0	1.8858 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.8288 g
Sucrose	2.9032 g
Choline, total	12.4528 mg
Fatty acids, total polyunsaturated 18:1 t	0.0126 g
Sugars, total	4.8592 g
Serine	0.1154 g
Fatty acids, total saturated 10:0	0.0421 g
Fatty acids, total saturated 18:0	0.8948 g
Vitamin B-6	0.6183 mg
Selenium, Se	4.325 g
Ash	7.3633 g
Tocotrienol, delta	0.0042 mg
Fatty acids, total saturated 18:1 undifferentiated	26.0299 g
Pantothenic acid	0.8027 mg
Phenylalanine	0.1176 g
Beta-sitosterol	173.46 mg
Copper, Cu	0.2805 mg
Betaine	5.1778 mg
Thiamin	0.262 mg
Methionine	0.0334 g
Iron, Fe	5.3188 mg
Carbohydrate, by difference	23.7217 g
Phosphorus, P	146.6376 mg
Folate, total	472.7489 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1533 g
Dihydrophylloquinone	0.0648 g
Tocopherol, gamma	11.5641 mg
Fatty acids, total saturated 22:1 undifferentiated	0.2476 g
Lycopene	0.72 g
Alanine	0.1429 g
Valine	0.1222 g
Fatty acids, total saturated 18:2 undifferentiated	8.2119 g
Glycine	0.1036 g
Carotene, alpha	2503.44 g
Glucose (dextrose)	1.0967 g
Fatty acids, total saturated 14:0	0.0024 g
Zinc, Zn	0.9543 mg
Isoleucine	0.1212 g
Tocopherol, delta	0.4158 mg
Fatty acids, total saturated 12:0	0.0018 g
Fatty acids, total polyunsaturated	12.1394 g
Fatty acids, total saturated 14:1	0.0009 g
Fatty acids, total polyunsaturated 17:1	0.0004 g
Leucine	0.1829 g
Tocotrienol, alpha	0.0318 mg
Vitamin A, IU	40095.7906 IU
Folate, DFE	472.7489 g
Tryptophan	0.0328 g
Vitamin C, total ascorbic acid	375.2487 mg
Phytosterols	6.741 mg
Galactose	0.0051 g
Fatty acids, total polyunsaturated 18:1 c	25.9295 g
Fatty acids, total saturated 20:0	0.273 g
Fatty acids, total saturated 6:0	0.0007 g
Campesterol	101.22 mg
Starch	1.0296 g
Tyrosine	0.0814 g
Vitamin K (phylloquinone)	39.6035 g
Fatty acids, total saturated	3.2575 g
Histidine	0.067 g
Fatty acids, total monounsaturated	27.0082 g
Threonine	0.1961 g
Folate, food	472.7489 g
Vitamin E (alpha-tocopherol)	7.815 mg
Fatty acids, total trans	0.1659 g
Fatty acids, total trans-monoenoic	0.0126 g
Magnesium, Mg	60.9154 mg
Lysine	0.1538 g
Potassium, K	1655.7352 mg
Cystine	0.0831 g
Fluoride, F	2.634 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1.5 1/2	9.045	1.9337	0.1145
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Sea salt	0.25 teaspoon	0	0	0
Spinach	10 ounces	62.3689	11.0563	0.8505
Carrot	1	29.52	6.8976	0.1728
Onion	3 tablespoons	12	2.802	0.03
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Red bell pepper	1	0	0	0
ketchup	1 tablespoon	0	0	0
Pepper	0	0	0	0
white vinegar	2 tablespoons	5.364	0.0119	0
canola oil	3 tablespoons	371.28	0	42