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.
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yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For potsticker and roasted pepper salad
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1 lbfrozen potstickers (any filling)
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2 Tbspsalad oil
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7 1/4 ozpeeled roasted red peppers, drained
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1/4 choisin sauce
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1/4 clemon juice
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1, rinsed Tbspasian sesame oil (toasted)
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2 tspsugar
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1 tspfresh ginger, minced
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1 clovegarlic, minced
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8 ctender salad mix (about 9 ounces), rinsed and crisped
How To Make potsticker and roasted pepper salad
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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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2Cut red peppers into thin strips.
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3In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
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4Add salad mix to bowl and mix with dressing.
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5Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Potsticker and Roasted Pepper Salad:
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