Hot Oriental Salad

20 minutes Prep: 10 minutes Cook: 10 minutes

35 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	tablespoon	vegetable oil
2	each	garlic cloves	minced
1/2	teaspoon	ginger root	fresh, minced
2	each	celery stalks	cut into julienne strips
8	cups	chinese cabbage	chunked
1/2	pound	mushrooms	fresh, sliced
3/4	cup	spinach	washed and torn in pieces
2	tablespoons	soy sauce

Directions

Heat oil in large skillet or Dutch oven over medium-high heat.

Add garlic and ginger; sauté until garlic is lightly browned.

Add celery; stir-fry 2 minutes.

Add cabbage and mushrooms; stir-fry 2 minutes.

Add spinach; stir-fry 2 minutes.

Add soy sauce and toss to coat vegetables.

Serve immediately.

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Nutrition Facts

Serving Size 65g

Amount per Serving

Calories 35 56% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 317mg	13%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 2.0g	4%

Vitamin A	8%		Vitamin C	5%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I make this often. I put it in a hollowed out loaf of round pumpernickle or white bread, served with the removed insides of the bread, torn into bite size pieces and extra bread chunked up for scooping the dip. YUMMY!