Teriyaki Spinach Salad

 

1

tablespoon stir-fry sauce with garlic and ginger

1

teaspoon teriyaki sauce

1

teaspoon sweet-and-sour sauce

4

cups fresh spinach leaves (3 ounces)

2/3

cup canned baby corn, rinsed and drained

1/2

cup sliced mushrooms

1

roma (plum) tomato, chopped

1

tablespoon bacon-flavored bits

• 1 Heat stir-fry, teriyaki and sweet-and-sour sauces in 10-inch skillet over medium heat, stirring constantly, about 1 minute or until hot and bubbly.
• 2 Add spinach, baby corn and mushrooms. Toss vegetables with dressing for about 1 minute or until well coated and spinach is wilted. Remove from heat; sprinkle with tomato and bacon-flavored bits.