ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potsticker and Roasted Pepper Salad

Norman A. Plate
Yield Makes 4 servings

Ingredients

  • 1 pound frozen potstickers (any filling)
  • 2 tablespoons salad oil
  • 1 jar (7 1/4 oz.) peeled roasted red peppers, drained
  • 1/4 cup hoisin sauce
  • 1/4 cup lemon juice
  • 1 tablespoon Asian (toasted) sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 8 cups (about 9 oz.) tender salad mix, rinsed and crisped

Nutrition Information

  • calories 377
  • caloriesfromfat 45 %
  • protein 10 g
  • fat 19 g
  • satfat 3.8 g
  • carbohydrate 44 g
  • fiber 2.3 g
  • sodium 981 mg
  • cholesterol 32 mg

How to Make It

  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.