Potsticker and Roasted Pepper Salad

Potsticker and Roasted Pepper Salad
Photo by Norman A. Plate


  • 2 teaspoons sugar
  • 1 clove garlic, minced
  • 1 jar (7 1/4 oz.) peeled roasted red peppers, drained
  • 2 tablespoons salad oil
  • 1 pound frozen potstickers (any filling)
  • ¼ cup hoisin sauce
  • 1 teaspoon minced fresh ginger
  • + 3 more ingredients
    • ¼ cup lemon juice
    • 8 cups (about 9 oz.) tender salad mix, rinsed and crisped
    • 1 tablespoon Asian (toasted) sesame oil

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.)2. Cut red...

View full recipe at My Recipes


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