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.