I’m can’t wait to try this salad from Kikkoman:

Empress Spinach Salad

1 pound fresh spinach leaves

1 can (11 oz.) Mandarin orange segments

Sweet & Sour Dressing (recipe below)

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 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

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

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 will eliminate this from the dressing.