Ingredients for Pot Sticker And Roasted Pepper Salad
- 1 (16 ounce) package frozen pot stickers
- 2 tablespoons oil
- 1 red bell pepper
- ⅓ cup hoisin sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon toasted sesame oil
- 2 teaspoons sugar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 5 ounces mixed salad greens
- 1 tablespoon olive oil
- salt to taste
- freshly ground black pepper to taste
- ⅓ cup water
- 1 tablespoon vegetable oil
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How to Make Pot Sticker And Roasted Pepper Salad
- Preheat oven to 400°F (200°C). Toss thinly sliced red bell pepper with a drizzle of olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender and slightly charred.
- In a 10- to 12-inch skillet, arrange frozen potstickers in a single layer.
- Add ⅔ cup water and 1 tablespoon of vegetable oil to the skillet.
- Cover and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the liquid evaporates and the potstickers are golden brown and crispy, about 12-17 minutes.
- While the potstickers cook, whisk together hoisin sauce, lemon juice, toasted sesame oil, sugar, grated ginger, and minced garlic in a large bowl.
- Add the mixed greens to the bowl and gently toss with the dressing. Do not overdress; add more dressing as needed.
- Spoon the salad onto dinner plates. Top with equal portions of roasted red peppers and crispy potstickers.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
27g
Fat
7g
Carbs
4g
