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 the best spinach salad with a soy-ginger dressing, which I order every time I go. I have tried to recreate it at home and think I’ve done a pretty good job–I love the sweet oranges with tart cranberries and crunchy almonds, while the soy-ginger dressing ties all the flavors together nicely. My entire family, kids included, loved this salad, and it paired nicely with soy-garlic marinated steak, garlic rice, and roasted asparagus.
Spinach Salad with Soy Ginger Dressing
ÂSoy and Ginger Dressing:
- ¼ cup of olive oil
- Juice of 1 orange
- 2 tbsp seasoned rice vinegar
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely minced
- 1 tsp honey
- 1 clove of garlic, minced
Salad:
- 2 tbsp almond slivers, toasted
- 4 cups of baby spinach leaves
- ¼ cup of Mandarin oranges
- 2 tbsp dried cranberries
- Wonton strips, to taste
- Freshly cracked black pepper, to taste
How to Make a Spinach Salad with Soy Ginger Dressing:
Prepare the dressing by combining the olive oil, orange juice, rice vinegar, soy sauce, toasted sesame oil, ginger, honey, and garlic in a small jar. Seal with a lid and shake well. Set aside.
Toast the almonds by placing them in a small skillet over medium-low heat for a few minutes, stirring often, until golden brown.
Prepare the salad by tossing the spinach leaves with some of the well-shaken dressing to taste.
Top the spinach with oranges, cranberries, almonds, and wonton strips. Season with freshly cracked black pepper to taste.
Serve immediately. Enjoy.
Equipment
- Small Glass Jar with Lid
Ingredients
Soy and Ginger Dressing:
- ¼ cup of olive oil
- Juice of 1 orange
- 2 tbsp seasoned rice vinegar
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger finely minced
- 1 tsp honey
- 1 clove of garlic minced
Salad:
- 2 tbsp almond slivers toasted
- 4 cups of baby spinach leaves
- ¼ cup of Mandarin oranges
- 2 tbsp dried cranberries
- Wonton strips to taste
- Freshly cracked black pepper to taste
Instructions
- Prepare the dressing by combining the olive oil, orange juice, rice vinegar, soy sauce, toasted sesame oil, ginger, honey, and garlic in a small jar. Seal with a lid and shake well. Set aside.
- Toast the almonds by placing them in a small skillet over medium-low heat for a few minutes, stirring often, until golden brown.
- Prepare the salad by tossing the spinach leaves with some of the well-shaken dressing to taste.
- Top the spinach with oranges, cranberries, almonds, and wonton strips. Season with freshly cracked black pepper to taste.
- Serve immediately. Enjoy.
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.