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.
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.
Source: Back of the Box
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Rhonda in MO
(ask me about my groups)
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Posted by: Rhonda <rhonda.allisongray@yahoo.com>
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Another Great Group of *~ Beth ~*
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