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    Click here for a "text only" printer friendly version.
    Empress Spinach Salad

    1 pound fresh spinach leaves
    1 can (11 oz.) Mandarin orange segments
    Sweet & Sour Dressing *
    1/2 cup sliced almonds, toasted
    1 can (11 oz.) lychee, drained (optional)


    Wash and thoroughly drain spinach. Tear into bite-size pieces and place in large bowl; chill.

    Meanwhile, reserving 1 Tbsp. syrup, drain orange segments. Prepare Sweet & Sour Dressing.

    Just before serving, stir dressing and pour over spinach; toss to coat leaves well. Add oranges and almonds; gently toss to combine. Arrange on serving platter; surround with lychees.

    *Sweet & Sour Dressing: Blend 1/4 cup Kikkoman Sweet & Sour Sauce, 1/4 cup vegetable oil, 1 Tbsp. honey, 1 Tbsp. reserved Mandarin orange syrup and 1/2 teaspoon onion powder. Cover and refrigerate at least 1 hour to blend flavors.

    Makes 6 servings

    This recipe created by Kikkoman.

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