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Teriyaki Spinach Salad

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By Betty Crocker Kitchens
Updated Dec 14, 2010
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Flavorful lunch ready in 15 minutes! Enjoy this spinach salad - perfect for an Asian cuisine.

Teriyaki Spinach Salad

  • Prep Time 15 min
  • Total 15 min
  • Servings 2
  • Ingredients 8
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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

Instructions

  • Step 
    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.
  • Step 
    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.

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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