Potsticker and Roasted Pepper Salad Recipe

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

Step 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.)

Step 2

Cut red peppers into thin strips.

Step 3

In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.

Step 4

Add salad mix to bowl and mix with dressing.

Step 5

Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories377

% Daily Value *
Total Fat 19g25%

Saturated Fat 3.8g19%
Cholesterol 32mg11%
Sodium 981mg43%
Total Carbohydrate 44g16%

Dietary Fiber 2.3g9%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Potsticker and Roasted Pepper Salad