Teriyaki Spinach Salad

Teriyaki Spinach Salad

Flavorful lunch ready in 15 minutes! Enjoy this spinach salad - perfect for an Asian cuisine.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Good 2 Know
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.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.