Spinach Salad with Soy Ginger Dressing

One of my very favorite restaurants here in Portland is called Seasons and Regions. It has wonderful seafood, great service and they have the best spinach salad with a soy ginger dressing. I have tried to recreate it at home and think I’ve done a pretty good job. I love the sweet oranges with the tart cranberries and crunchy almonds. The soy ginger dressing ties all the flavors together nicely. My entire family, kids included, loved this salad.

Spinach Salad with Soy Ginger Dressing:
Recipe and photos by For the Love of Cooking.net
Inspired by Seasons and Regions

Soy and Ginger Dressing:

  • 1/4 cup of olive oil
  • 1 tsp dark sesame oil
  • 2 tbsp seasoned rice vinegar
  • 1 tsp soy sauce
  • 1 tsp fresh ginger, finely minced
  • 1 clove of garlic, minced
  • Juice of 1 orange
  • 1 tsp honey

Combine all ingredients then whisk until well combined.



  • Baby spinach leaves
  • Mandarin oranges
  • Dried cranberries
  • Toasted almonds
  • Wonton strips (not pictured)

Toast almonds in a dry pan for a few minutes until golden brown. Toss the spinach leaves with dressing to taste. Top the spinach with oranges, cranberries, almonds and wonton strips.

Click here for a printable version of this recipe – For the Love of Cooking.net

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One Response to “Spinach Salad with Soy Ginger Dressing”

  1. 1

    Angela — June 3, 2013 @ 6:40 pm

    Just made this with a few changes. Added a little extra sesame oil and a few more drops of the vinegar. Also about half of the orange juice. also I split the soy sauce between soy and Ponzu sauce ( that’s why I backed off on the orange juice).
    Used peanuts instead of almonds and added some cold chop
    ped chicken to make a dinner salad along with homemade whole wheat bread and butter. Delicious.


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