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Asian Vegetable Salad

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.