TERIYAKI SPINACH SALAD

Teriyaki Spinach Salad image

Number Of Ingredients 8

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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

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. 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.

Nutrition Facts : Nutritional Facts Serves