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

This recipe created by Kikkoman.