Asian Vegetable Salad

This warm salad is a taste sensation!
Serves: 4 Prep Time: 5 minutes

Nutritional Information

Calories
60g
Fat
3.6g
Saturates
0.5g
Sugars
2.4g
Salt
338g
Protein
3.2g
Carbs
3.8g
Fibre
6.9g

Ingredients

  • 450g frozen stir-fry vegetables
  • 2 Tbsp light soy sauce
  • 1 Tbsp sesame oil
  • 500g ready-to-serve spinach salad
  • red wine vinegar or balsamic vinegar to taste.

Allergens: Tree Nut, Soy

Method

Lightly spray a large nonstick frying pan with vegetable cooking spray and heat over medium-high heat. Fry the vegetables for 5 minutes until crisp-tender and heated through. Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together. Toss the stir-fry mixture with the raw spinach. Serve with vinegar on the side.