Gingered Japanese Watermelon Salad
6 ounces baby spinach leaves, cut into strips
3 cups shredded carrots, blanched and cooled
3 cups small cubes of seedless watermelon
1 cup Japanese-style ginger dressing
1 cup toasted sliced almonds
In an 8 x 11 inch serving dish, layer the spinach on the bottom, then the carrots and the watermelon on top. Pour the dressing over the top and sprinkle with almonds. Serve immediately.
Serves 6 to 8.