Skinny Thai Salad with Peanut Dressing

Ingredients

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

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.