3 cups small cubes of watermelon
6 oz baby spinach leaves, cut into strips
3 cups shredded carrots
1 cup Japanese-style ginger dressing
1 cup toasted sliced almonds
1
In an 8 x 11 inch serving dish, layer the spinach on the bottom, then the carrots and the watermelon on top.
2
Pour the dressing over the top and sprinkle with almonds.
3
Serve immediately.
Ingredients
3 cups small cubes of watermelon
6 oz baby spinach leaves, cut into strips
3 cups shredded carrots
1 cup Japanese-style ginger dressing
1 cup toasted sliced almonds
Directions
1
In an 8 x 11 inch serving dish, layer the spinach on the bottom, then the carrots and the watermelon on top.
2
Pour the dressing over the top and sprinkle with almonds.
3
Serve immediately.