TERIYAKI SPINACH SALAD

Teriyaki Spinach Salad image

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 2

Number Of Ingredients 8

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:

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.
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 Facts : Calories 100, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg