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Spinach Salad with Ginger Dressing |
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Spinach
1 medium beet
1 medium turnip
Dressing:
1 large carrot (peeled and roughly, chopped into small chunks)
1 tablespoon freshly grated ginger
1/2 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons sesame oil
Wash spinach thoroughly and trim off unnecessary stems. Place spinach in large salad bowl. Peel the beet and grate over the spinach. Peel and thinly slice the turnip and add to the spinach. Set aside.
Dressing: Place all dressing ingredients into a food processor. Liquefy. Serve on the salad. The dressing is best if made at least an hour in advance. The longer it sits, the more flavorful it will be.
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