Hot Spinach Salad
Recipe: #2563
November 14, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Peppers, Spinach, Pacific Northwest, Pacific Rim, Brunch, Fathers Day, Mothers Day, Wok/Stir-Fry, Diabetic, Fat Free, Gluten-Free Heart Healthy, Kosher, Low Calorie, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"A tasty way with spinach , easy and quick and delicious !"
Ingredients
Nutritional
- Serving Size: 1 (262.6 g)
- Calories 105
- Total Fat - 1.1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 292.5 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 6.4 g
- Sugars - 5.5 g
- Protein - 6.2 g
- Calcium - 158.4 mg
- Iron - 4.1 mg
- Vitamin C - 71.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Generousley spray a large non stick frypan or wok. Heat frypan to medium high, reduce heat and add thinly sliced carrots, green onion, corn and sweet peppers; sprinkle salt and red pepper flakes over; saute veggies until tender crisp, about 5 minutes. Add garlic; saute another minute.
Step 2
Wash and drain, spinach, add to the veggies in the frypan, toss to mix thouroughly. Saute a further 5 minutes, tossing to mix until the spinach is well wilted. Serve Hot.
Tips
- Cooking spray