Tuesday's Lunch
Posted
Sun, 12/05/04
I can't wait to try this salad from Kikkoman:
Empress Spinach Salad
1 LB fresh spinach leaves
Wash and thoroughly drain spinach. Tear into bite-size pieces and place in large bowl; chill. Meanwhile, reserving one tablespoon of 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:
Combine all ingredients together in a bowl; mix well. Cover and refrigerate at least one hour to blend flavors before using in salad.
I don't like cooked spinach, but I love fresh leaves. The inclusion of almonds in the salad was also a no-brainer for me; I adore nuts in salads. However, as I'm allergic to honey, I'll eliminate it from the dressing.
*Related blog posts: 01/10/09: Getting the Greens (Spinach Salad), 02/23/05: Shoppers Grub (Spinach & Cheddar Salad) and 01/05/04: Spinach Salad in Winter (Layered Spinach Salad).
Tags: Salads
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