(Yield: 6 to 8 servings)
1 package (6 oz.) baby spinach leaves, washed and well drained
1/2 pound cauliflower flowerets, cut into bite-size pieces
1 ripe avocado, seeded, peeled and cut into chunks
1/4 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dry mustard
1/3 cup vegetable oil
- Place spinach, cauliflower and avocado in large serving bowl.
- Blend together teriyaki baste & glaze, vinegar, sugar and mustard. Gradually beat in oil until well blended.
- Pour over spinach mixture and toss gently to coat all pieces. Serve immediately.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.