Veggie Thai Salad W/Peanut Dressing Recipe

Name: Veggie Thai Salad W/Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetarian Thai Salad; 1 cup Progresso(R) reduced-sodium chicken broth; 1/2 cup bulgur; 1 bag (10 oz) Cascadian Farm(R) 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

Servings: persons

Vegetarian Thai Salad
1 cup Progresso(R) reduced-sodium chicken broth
1/2 cup bulgur
1 bag (10 oz) Cascadian Farm(R) 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

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
Step2
3
Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.
4
Step3
5
Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing. Sprinkle with peanuts.
6
Step4
7
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.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Vegetarian Thai Salad, 1 cup Progresso(R) reduced-sodium chicken broth, 1/2 cup bulgur, 1 bag (10 oz) Cascadian Farm(R) frozen shelled edamame, and more.

Yes, Veggie Thai Salad W/Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veggie Thai Salad W/Peanut Dressing

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