Hot Spinach Salad Recipe

Name: Hot Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 small carrots, thinly sliced; 1/4 sweet green pepper; 1/4 sweet red pepper; 2 green onions, sliced; 1/2 cup corn (I use frozen kernels); 9 ounces Baby Spinach, fresh; 2 garlic cloves, crushed; 1/4 teaspoon red pepper flakes; 1/8 teaspoon salt

Servings: persons

cooking spray
2 small carrots, thinly sliced
1/4 sweet green pepper
1/4 sweet red pepper
2 green onions, sliced
1/2 cup corn (I use frozen kernels)
9 ounces Baby Spinach, fresh
2 garlic cloves, crushed
1/4 teaspoon red pepper flakes
1/8 teaspoon salt

1
Generousley spray a large non stick frypan or wok.
2
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.
3
Add garlic; saute another minute.
4
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.
5
Serve Hot.

151

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: cooking spray, 2 small carrots, thinly sliced, 1/4 sweet green pepper, 1/4 sweet red pepper, and more.

Yes, Hot Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Spinach Salad

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