Vegetarian thai salad with peanut dressing
Preparation time: 1 hr and 10 min
1 cup vegetarian broth
1/2 cup uncooked bulgur
1 bag (10 oz) frozen shelled edamame
1 medium red bell pepper, cut into thin bite-size strips
1/2 cup coarsely shredded carrots
1/2 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
4 cups fresh spinach leaves
2 tablespoons finely chopped honey-roasted peanuts
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 flakes
1 clove garlic, finely chopped
1. In 2-quart saucepan, heat broth to boiling; add bulgur. Return to boiling; reduce heat. Cover; simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed. Drain, if necessary. Meanwhile, cook edamame as directed on package.
2. In large bowl, stir together bulgur, edamame, bell pepper, carrots, onion and cilantro. Set aside.
3. In 1-quart saucepan, mix all dressing ingredients with whisk. Cook over medium-low heat about 3 minutes, stirring constantly, until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as its heated and stirred).
4. Divide spinach among 4 serving plates; top evenly with bulgur mixture. Drizzle with dressing; sprinkle with peanuts.