• 6 oz. Baby Spinach Leaves, cut in strips
  • 3 cups Grimmway Farms 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 8×11 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.

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