Pot Sticker and Roasted Pepper Salad
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.
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INGREDIENTS
Nutrition- 1lb pot stickers, frozen, any filling
- 2tablespoons salad oil
- 1(7 1/4 ounce) jar roasted red peppers, drained
- 1⁄4cup hoisin sauce
- 1⁄4cup lemon juice
- 1tablespoon sesame oil, toasted
- 2teaspoons sugar
- 1
- 1
- 8cups mixed salad greens (about 9 ounces)
DIRECTIONS
- 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).
- Cut red peppers into thin strips.
- In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
- Add salad mix to bowl and mix with dressing.
- Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.