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Shrimp Spinach Salad with Soy Ginger Dressing

November 18, 2009

This spinach salad tossed with ginger dressing is inspired by the iceberg salads served at Japanese steakhouses. The tangy flavors of the ginger, minced onion and garlic make it a great dressing to have on hand throughout the week. The dressing reminds me of an Asian version of Thousand Island dressing, maybe it’s the texture and color? Nevertheless, the dressing is simple, light and guilt-free.  Mix and match the vegetables; thinly sliced red bell peppers would be a great addition to this salad. Add grilled shrimp or chicken for more protein and satiety.

Shrimp Spinach Salad with Soy Ginger Dressing

4 servings, about 1 1/2 cups each


  • 3 tablespoons minced onion
  • 3 tablespoons olive oil
  • 2 tablespoons rice 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 salt
  • Freshly ground pepper, to taste
  • 10 ounces fresh spinach
  • 1 large carrot, grated
  • 1 medium zucchini, grated
  • 1 pound peeled and deveined raw shrimp


  1. Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.
  2. Toss spinach, carrot and zucchini with the dressing in a large bowl until evenly coated.
  3. Grill shrimp, turning occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Layer shrimp on salad

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