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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kikkoman.