Spinach Salad with Ginger Dressing

Makes 4 servings; 1 serving = 1 ½ cups

Ingredients
3 tablespoons minced onion
3 tablespoons olive oil
2 tablespoons distilled white vinegar
1½ tablespoons finely grated fresh ginger
1 tablespoon organic tomato paste
1 tablespoon coconut aminos
¼ teaspoon minced garlic
¼ teaspoon salt
Freshly ground pepper, to taste
1 large carrot, grated
1 medium red bell pepper, very thinly sliced
10 ounces fresh spinach, (see Note)

Instructions
Combine onion, oil, vinegar, ginger, tomato paste, coconut aminos, garlic, salt and pepper in a blender. Process until combined.
Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

**Tips: Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 5 days.

Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

**Weights & Measures 10 ounces trimmed mature spinach=about 10 cups raw 10 ounces baby spinach=about 8 cups raw