Potsticker and Roasted Pepper Salad

Potsticker and Roasted Pepper Salad
Photo by Norman A. Plate


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

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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