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Cook'n with Betty Crocker 
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Cook'n with a Taste of Home 
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Teriyaki Spinach Salad |
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Serves: 2 Print this RecipePrep: 12 min 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. 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 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. 1 Serving: Calories 100 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 700mg; Carbohydrate 18g (Dietary Fiber 4g); Protein 6g % Daily Value: Vitamin A 100%; Vitamin C 44%; Calcium 8%; Iron 16% Diet Exchanges: 3 Vegetable, 1/2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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