Warm Asian Salad from ThriveOnline

6 cups (about 6 oz./170 g) lightly packed rinsed, crisped spinach leaves
1/4 cup (60 ml) unseasoned rice vinegar or white wine vinegar
2 tablespoons (30 ml) reduced-sodium soy sauce
2 teaspoons honey
1 teaspoon Oriental sesame oil
2 teaspoons sesame seeds
2 teaspoons salad oil
5 cups (355 g) broccoli flowerets
1 pound (455 g) carrots, cut into 1/4-inch (6-mm) slanting slices
1 1/2 cups (180 g) thinly sliced celery
1 medium-size onion, thinly sliced

Instructions:
Arrange spinach leaves on a large platter; cover and set aside. In a small bowl, stir together vinegar, soy sauce, honey, and sesame oil; set aside.  In a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden (about 3 minutes). Pour out of pan and set aside. Heat 1 teaspoon of the salad oil in pan over medium-high heat. When oil is hot, add half each of the broccoli, carrots, celery, and onion. Stir-fry until vegetables are hot and bright in color (about 3 minutes). Add 1/3 cup (80 ml) water to pan, cover, and cook until vegetables are just tender to bite (about 3 minutes). Uncover and continue to  cook, stirring, until liquid has evaporated (1 to 2 more minutes). Remove vegetables from pan and set aside. Repeat to cook remaining broccoli, carrots, celery, and onion, using remaining 1 teaspoon salad oil and adding 1/3 cup (80 ml) water after the first 3 minutes of cooking. Return all cooked vegetables to pan and stir in vinegar mixture. Spoon vegetables onto spinach-lined platter and sprinkle with sesame seeds.

Six servings.  Per serving: 118 calories (22% calories from fat), 3 grams total fat, 0.4 grams saturated fat, 0 milligrams cholesterol, 297 milligrams sodium, 20 grams carbohydrates, 7 grams fiber, 6 grams protein, 114 milligrams calcium, 2 milligrams iron

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