Pot Sticker and Roasted Pepper Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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) |
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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