Gingered Japanese Watermelon Salad

National Watermelon Promotion Board
  • 6 servings

Ingredients

    • 6 oz
      (180 g) baby spinach leaves, cut into strips
    • 3 cups
      (750 mL) shredded carrots, blanched and cooled
    • 3 cups
      (750 mL) small cubes of seedless watermelon
    • 1 cup
      (250 mL) Japanese-style ginger dressing
    • 1 cup
      (250 mL) toasted sliced almonds

Instructions

    1. In an 8 x 11 inch (20 x 28 cm) 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. Serve immediately.