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Yield: Serves 4. 1 cups per serving.
Recipes
Asian Vegetable Salad
| Nutrition Information | |
| Calories: | 60 |
| Total Fat: | 3.6g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 338mg |
| Carbohydrates: | 3.8g |
| Dietary Fiber: | 6.9g |
| Sugars: | 2.4g |
| Protein: | 3.2g |
| Vitamin A: | 3646.8iu (72%) |
| Vitamin C: | 23mg (38%) |
| Calcium: | 65mg (6%) |
| Iron: | 4.3mg (23%) |
1 lb frozen stir-fry vegetables
2 Tbsp light soy sauce
1 Tbsp sesame oil
8 cups ready-to-serve spinach salad
red wine vinegar or balsamic vinegar to taste.
Lightly spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat. Sauté the vegetables until crisp-tender and heated through, about 5 minutes. Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together. Toss the stir-fry mixture with the raw spinach. Serve with vinegar on the side.
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