Pot Sticker And Roasted Pepper Salad Recipe

Ingredients for Pot Sticker And Roasted Pepper Salad

• Pot Stickers
• 1 tablespoon vegetable oil
• Roasted Red Peppers
• Hoisin Sauce
• 1 tablespoon lemon juice
• Sesame Oil
• 1 teaspoon sugar (or to taste)
• Fresh Ginger
• Garlic Clove
• Mixed Salad Greens

How to Make Pot Sticker And Roasted Pepper Salad

1. 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.
2. In a 10- to 12-inch skillet, arrange frozen potstickers in a single layer.
3. Add ⅔ cup water and 1 tablespoon of vegetable oil to the skillet.
4. 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.
5. While the potstickers cook, whisk together hoisin sauce, lemon juice, toasted sesame oil, sugar, grated ginger, and minced garlic in a large bowl.
6. Add the mixed greens to the bowl and gently toss with the dressing. Do not overdress; add more dressing as needed.
7. Spoon the salad onto dinner plates. Top with equal portions of roasted red peppers and crispy potstickers.