Search
by Ingredient

Hot Japanese Spinach Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by skazmir

YIELD

4 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

1 453.6
POUND G SPINACH
fresh, washed, drained
½ 226.8
POUND G MUNG BEAN SPROUTS
fresh, washed and drained
1 15
TABLESPOON ML SUGAR
2 1E+1
TEASPOONS ML WHITE VINEGAR
distilled
1 15
TABLESPOON ML SOY SAUCE, TAMARI
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 117 38% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 309mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 22g
Vitamin A 213% Vitamin C 68%
Calcium 17% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Email this recipe