SKINNY THAI SALAD WITH PEANUT DRESSING

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Skinny Thai Salad with Peanut Dressing image

This fresh and filling main-dish salad has 50% less fat and 46% less sodium than the original recipe.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 4

Number Of Ingredients 17

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)
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

Steps:

  • 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.

Nutrition Facts : Cholesterol 0 mg, Fat 1 1/2, ServingSize 1 1/4 cups bulgur mixture, 1 cup spinach, and about 3 tablespoons dressing, TransFat 0 g

Hana Najax
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This salad was a bit too spicy for me, but I still enjoyed it. I would recommend using less chili pepper next time.


Oladayo Taiwo
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I'm not a big fan of Thai food, but this salad was surprisingly good. The dressing was light and flavorful, and the salad was packed with fresh vegetables.


Asad Younis
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This salad is delicious and healthy. I love the combination of flavors and textures.


Jesse Da Costa
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I love this salad! It's so flavorful and easy to make. I've made it several times and it's always a hit.


Fatimakhan Fati
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This salad is a great way to use up leftover chicken. I also added some chopped peanuts and cilantro for extra flavor.


Zahraa Babiker
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I made this salad for lunch today and it was perfect! It's light and refreshing, and the dressing is amazing.


Tlaloc Matta
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Yum! This salad is so easy to make and it's a great way to get your daily dose of veggies.


Amir Khan Gabol
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This was my first time trying Thai salad and I was not disappointed! The dressing was delicious and the salad was packed with fresh, crunchy vegetables.


allmoon soon
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Amazing recipe! I made this salad for a potluck and it was a hit. Everyone loved the light, refreshing flavors and the easy-to-follow instructions.


Meron Zowi
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This salad is a delightful burst of flavors! The combination of sweet, sour, and salty is perfectly balanced, and the peanut dressing adds a creamy richness that ties it all together. I especially loved the crispy wonton strips, which added a nice te