POT STICKER AND ROASTED PEPPER SALAD

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Pot Sticker and Roasted Pepper Salad image

Here's a good way to use those frozen potstickers in a different way. Don't dress the salad until serving time so it won't get soggy. From Family Fun magazine.

Provided by lazyme

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb pot stickers, frozen, any filling
2 tablespoons salad oil
1 (7 1/4 ounce) jar roasted red peppers, drained
1/4 cup hoisin sauce
1/4 cup lemon juice
1 tablespoon sesame oil, toasted
2 teaspoons sugar
1 teaspoon fresh ginger, minced
1 garlic clove, minced
8 cups mixed salad greens (about 9 ounces)

Steps:

  • In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or, cook as package directs).
  • Cut red peppers into thin strips.
  • In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
  • Add salad mix to bowl and mix with dressing.
  • Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.

Nutrition Facts : Calories 147.6, Fat 10.8, SaturatedFat 1.5, Cholesterol 0.5, Sodium 962.4, Carbohydrate 12.8, Fiber 1.1, Sugar 6.8, Protein 1.1

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