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Prep 15min
Total15min
Servings2
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Ingredients
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
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Steps
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.
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This warm Asian-flavored salad, chockfull of vegetables, makes a wonderful lunch or light dinner when served with rice. Or serve it on the side with grilled chicken or fish.
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Nutrition Facts
Serving Size:1 Serving
Calories
100
Calories from Fat
20
Total Fat
2g
Saturated Fat
0g
Cholesterol
0mg
Sodium
700mg
Total Carbohydrate
18g
Dietary Fiber
4g
Protein
6g
% Daily Value*:
Iron
16%
16%
Exchanges:
3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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