potsticker and roasted pepper salad
We love potstickers and this is another fun way to use them. Don't dress the salad until you are ready to eat - otherwise it will get soggy.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound frozen potstickers (any filling)
- 2 tablespoons salad oil
- 7 1/4 ounces peeled roasted red peppers, drained
- 1/4 cup hoisin sauce
- 1/4 cup lemon juice
- 1, rinsed tablespoon asian sesame oil (toasted)
- 2 teaspoons sugar
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 8 cups tender salad mix (about 9 ounces), rinsed and crisped
How To Make potsticker and roasted pepper salad
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Step 1In 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).
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Step 2Cut red peppers into thin strips.
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Step 3In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
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Step 4Add salad mix to bowl and mix with dressing.
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Step 5Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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