Pot Sticker and Roasted Pepper Salad Recipe

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Pot Sticker and Roasted Pepper Salad
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Ingredients:

Directions:

  1. 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).
  2. Cut red peppers into thin strips.
  3. In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
  4. Add salad mix to bowl and mix with dressing.
  5. Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2518.8 Kcal (10546 kJ)
Calories from fat 2094.12 Kcal
% Daily Value*
Total Fat 232.68g 358%
Cholesterol 315.52mg 105%
Sodium 5170.8mg 215%
Potassium 635.39mg 14%
Total Carbs 72.62g 24%
Sugars 41.66g 167%
Dietary Fiber 1.71g 7%
Protein 27.34g 55%
Vitamin C 13.2mg 22%
Iron 2mg 11%
Calcium 174.4mg 17%
Amount Per 100 g
Calories 384.93 Kcal (1612 kJ)
Calories from fat 320.03 Kcal
% Daily Value*
Total Fat 35.56g 358%
Cholesterol 48.22mg 105%
Sodium 790.22mg 215%
Potassium 97.1mg 14%
Total Carbs 11.1g 24%
Sugars 6.37g 167%
Dietary Fiber 0.26g 7%
Protein 4.18g 55%
Vitamin C 2mg 22%
Iron 0.3mg 11%
Calcium 26.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 69.4
    Points
  • 70
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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