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Teriyaki Spinach Salad

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  • Prep 15 min
  • Total 15 min
  • Servings 2
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Flavorful lunch ready in 15 minutes! Enjoy this spinach salad - perfect for an Asian cuisine.
Updated Dec 14, 2010
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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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

100 Calories, 2g Total Fat, 6g Protein, 18g Total Carbohydrate

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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