Healthified Thai Salad with Peanut Dressing

Ingredients

• 0.5 cup bulgur 
• 0.5 cup carrots shredded
• 3 tablespoons creamy peanut butter reduced-fat
• 0.1 teaspoon pepper red crushed
• 2 tablespoons chop roasted peanuts finely chopped
• 10 oz edamame frozen shelled cascadian farm®
• 2 tablespoons cilantro leaves fresh snipped
• 1 clove garlic minced
• 0.3 teaspoon ground ginger 
• 1 cup chicken broth reduced-sodium progresso®
• 2 tablespoons soy sauce reduced-sodium
• 1 medium bell pepper sweet red seeded cut into thin bite-size strips
• 0.5 cup onion red thinly sliced
• 4 cups pkt spinach fresh
• 1 teaspoon sugar 
• 0.3 cup water 

Equipment

• bowl
• sauce pan
• whisk

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.
2. Drain if necessary. Meanwhile, prepare edamame according to package directions.
3. Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.
4. Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing.
5. Sprinkle with peanuts.
6. 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.
7. 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.