MetricBowls8 egg roll wraps (6 x 6 inch) cooking sprayDressing1/4 cup seasoned rice vinegar 1 tablespoon canola oil 1 tablespoon low sodium soy sauce 1/2 teaspoon grated peeled fresh ginger 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 garlic clove, minced 2 tablespoons peanut butter1 teaspoon honey Salad1 cup frozen shelled edamame2 cups chopped cooked chicken breasts3 cups chopped red leaf lettuce1 cup cooked long grain brown rice 1 cup finely shredded red cabbage 1/2 yellow bell pepper, cut into 1/4 inch wide strips 1/4 cup diagonally sliced green onion 1/4 cup chopped unsalted peanuts Directions:1 Preheat oven to 350°.2 To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.3 To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.4 To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.5 Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11⁄2 teaspoons peanuts. Serve immediately..ob_empty
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