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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%)

Yield: Serves 4. 1 cups per serving.

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.

Total Preparation & Cooking Time: 5 min. (5 Prep, 0 Cook)

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