PREP: 25 minutes COOK: 15 minutes MAKES 4 servings
1 cup water
1⁄2 cup bulgur
2 cups fresh or frozen shelled sweet soybeans (edamame), thawed
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
1 recipe Thai Peanut Dressing
1⁄4 cup chopped peanuts (optional)
1 In a medium saucepan bring the water 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. Transfer to a large bowl.
2 Add soybeans, sweet pepper, carrot, red onion, and cilantro; stir to combine.
3 On individual serving plates arrange spinach. Top with bulgur mixture. Drizzle Thai Peanut Dressing over salad. If desired, sprinkle with peanuts.
PER SERVING: 381 cal., 17 g total fat (3 g sat. fat), 0 mg chol., 420 mg sodium, 38 g carb., 12 g fiber, 25 g pro.
Thai Peanut Dressing
In a small saucepan combine 1⁄3 cup water, 1⁄4 cup 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 is whisked over the heat).
