adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Skinny Thai Salad with Peanut Dressing
Skinny Thai Salad with Peanut Dressing
0 Likes
Prep Time:
25 minutes
Total Time:
40 minutes
Light and healthy main-dish salad with reduced fat and sodium content.
Ingredients:
  • 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
Instructions:
  • In a saucepan, bring broth to a boil. Add bulgur and simmer covered for 15 minutes until tender and most liquid is absorbed. Drain if needed. Cook edamame as per package instructions.
  • Combine the bulgur and edamame in a large bowl, then mix in the sweet pepper, carrot, red onion, and cilantro.
  • Plate the spinach evenly among four serving plates. Spoon the bulgur mixture on top of the spinach. Drizzle the Peanut Dressing over the bulgur mixture. Finish by sprinkling peanuts on top.
  • Prepare the Peanut Dressing by combining water, reduced-fat creamy peanut butter, reduced-sodium soy sauce, sugar, ground ginger, crushed red pepper, and minced garlic in a small saucepan. Whisk continuously over medium-low heat for about 3 minutes until smooth and slightly thickened. Initially, the mixture may appear curdled, but it will become smooth as you whisk it over the heat. This recipe yields about 2/3 cup of dressing.

Similar Recipes