Baby Spinach Salad with Asian Ginger Dressing

• 1/4 cup onions finely chopped
• 3 tablespoons canola oil or other vegetable oil
• 2 tablespoons white vinegar
• 1 1/2 tablespoons ginger freshly grated
• 1 tablespoon ketchup
• 1 tablespoon soy sauce, light
• 1/2 clove garlic minced, or more or less to taste
• 1 x salt to taste
• 1 x black pepper freshly ground to taste
• 10 ounces baby spinach fresh
• 1 medium sweet red bell peppers thinly sliced
• 1 large carrots grated

1. Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper to taste in a food processor.
2. Process until combined.
3. Toss spinach, red bell pepper and carrot with the ginger dressing in a large bowl until evenly coated.
4. Divide into four plates and serve.

onions, canola oil, white vinegar, ginger freshly, ketchup, soy sauce, garlic, salt, black pepper, baby spinach fresh, sweet red bell peppers, carrots

Taken from recipeland.com/recipe/v/baby-spinach-salad-asian-ginger-50319 (may not work)