My Favorite Vegetable Casserole

About 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. 

Servings:
          Serves 6 to 8.