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Skinny Thai Salad with Peanut Dressing

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Skinny Thai Salad with Peanut Dressing
  • Prep Time 25 min
  • Total Time 40 min
  • Servings 4
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This fresh and filling main-dish salad has 50% less fat and 46% less sodium than the original recipe.

Ingredients

Thai Salad

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)

Peanut Dressing

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

Directions

  • 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.
Nutrition Information 
No nutrition information available for this recipe
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