Teriyaki Spinach Salad Recipes

SPICY TERIYAKI BEEF SALAD

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, garlic, sesame oil, 1/2 teaspoon pepper flakes and 1/2 teaspoon cayenne; add steak. Seal bag and turn to coat; refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the avocado, cucumber, soy sauce, vinegar, sugar, and remaining pepper flakes and cayenne; set aside. , Drain and discard marinade. In a large nonstick skillet, saute steak and mushroom until meat reaches desired doneness and mushroom is tender. Divide salad mix among four plates; top with avocado mixture and meat mixture.

MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING RECIPE - (3.9/5)

Steps:

• Prepare the dressing by mixing together all of the ingredients in a jar or container with a tight lid. Mix thoroughly and refrigerate until ready to serve. Put the cooked and cooled pasta in a large bowl. Add the cleaned spinach, raisins, nuts, oranges and cilantro. Just before serving, add dressing, toss and serve.

SPINACH SALAD

Steps:

• Combine all dressing ingredients in a blender, food processor or covered cruet and process or shake well until blended (I let my blender mince garlic I had sliced).
• Combine salad ingredients except for sesame seeds into a large bowl. Toss well with dressing and sprinkle with sesame seeds to serve.

TERIYAKI SAUTEED SPINACH

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and teriyaki sauce, then the spinach and pepper. Sautee until spinach is just wilted, about 3 - 4 minutes.

TERIYAKI SPINACH SALAD

Steps:

• 1. Heat stir-fry, teriyaki and sweet-and-sour sauces in 10-inch skillet over medium heat, stirring constantly, about 1 minute or until hot and bubbly.2. Add spinach, baby corn and mushrooms. Toss vegetables with dressing for about 1 minute or until well coated and spinach is wilted. Remove from heat sprinkle with tomato and bacon-flavored bits. 1 Serving: Calories 100 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 700mg Carbohydrate 18g (Dietary Fiber 4g) Protein 6g % Daily Value: Vitamin A 100% Vitamin C 44% Calcium 8% Iron 16% Diet Exchanges: 3 Vegetable, 1/2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TERIYAKI SPINACH SALAD

Steps:

• Heat stir-fry, teriyaki and sweet-and-sour sauces in 10-inch skillet over medium heat, stirring constantly, about 1 minute or until hot and bubbly.
• Add spinach, baby corn and mushrooms. Toss vegetables with dressing for about 1 minute or until well coated and spinach is wilted. Remove from heat; sprinkle with tomato and bacon-flavored bits.