Asian Vegetable Salad

Asian Vegetable Salad

Prep Time: 5 minutes or less

Total Time: 10 minutes

Serves: 4

Asian Vegetable Salad

  • 1 pound frozen stir-fry vegetables
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 8 spinach, fresh, chopped
  • 1 teaspoon balsamic vinegar

  • Lightly spray a large nonstick skillet with cooking spray and heat over medium-high heat.
  • Sauté the vegetables until crisp-tender and heated through, about 5 minutes. Stir in the soy sauce and sesame oil. Continue cooking, stirring, until heated through.
  • Toss the stir-fry mixture with the raw spinach. Drizzle vinegar over top before serving.

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