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Skinny Thai Salad with Peanut Dressing
cup Progresso™ reduced-sodium chicken broth
bag (10 oz) Cascadian Farm® frozen shelled edamame
medium red sweet pepper, seeded and cut into thin bite-size strips
cup coarsely shredded carrot
cup thinly sliced red onion
tablespoons snipped fresh cilantro
cups fresh spinach leaves
tablespoons finely chopped honey-flavor dry-roasted peanuts
recipe Peanut Dressing (below)
tablespoons reduced-fat creamy peanut butter
tablespoons reduced-sodium soy sauce
teaspoon ground ginger
teaspoon crushed red pepper
clove garlic, minced
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.
Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.
Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing. Sprinkle with peanuts.
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.
No nutrition information available for this recipe.
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