Healthified Vegetarian Thai Salad with Peanut Dressing

 

1

cup Progresso® reduced-sodium chicken broth

1/2

cup bulgur

1

bag (10 oz) Cascadian Farm® frozen shelled edamame

1

medium red sweet pepper, seeded and cut into thin bite-size strips

1/2

cup coarsely shredded carrot

1/2

cup thinly sliced red onion

2

tablespoons snipped fresh cilantro

4

cups fresh spinach leaves

2

tablespoons finely chopped honey-flavor dry-roasted peanuts

1

recipe Peanut Dressing (below)

1/3

cup water

3

tablespoons reduced-fat creamy peanut butter

2

tablespoons reduced-sodium soy sauce

1

teaspoon sugar

1/4

teaspoon ground ginger

1/8

teaspoon crushed red pepper

1

clove garlic, minced

• 1 In a medium saucepan, bring broth to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed. Drain if necessary. Meanwhile, prepare edamame according to package directions.
• 2 Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.
• 3 Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing. Sprinkle with peanuts.
• 4 Peanut Dressing: In a small saucepan, combine 1/3 cup water, 3 tablespoons reduced-fat creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper, and 1 clove garlic, minced. Whisk constantly over medium-low heat about 3 minutes or until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as it’s whisked over the heat). Makes about 2/3 cup.