Hot Japanese Spinach Salad
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spinach
fresh, washed, drained |
|
| ½ | pound |
mung bean sprouts
fresh, washed and drained |
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
white vinegar
distilled |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | teaspoons |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spinach
fresh, washed, drained |
|
| 226.8 | g |
mung bean sprouts
fresh, washed and drained |
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
white vinegar
distilled |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
sesame seeds
toasted |
|
Directions
Place spinach and bean sprouts in 2-quart microwave-safe baking dish .
Cover; microwave on High 2 minutes.
Toss vegetables; cover and microwave on High 3 minutes.
Meanwhile, combine sugar, vinegar, soy sauce and sesame seed, stirring until sugar dissolves; pour over vegetables and toss to combine.
