Pot Sticker and Roasted Pepper Salad
Elevate your salad game with this vibrant Pot Sticker and Roasted Pepper Salad, a fusion recipe that brings together irresistible flavors and textures for a truly unique dish. Juicy roasted red and yellow bell peppers pair beautifully with crispy, pan-fried pot stickers, all nestled atop a bed of fresh mixed greens. A homemade sesame-ginger dressing ties everything together with its tangy-sweet and umami-rich notes, while a sprinkle of sesame seeds and green onions adds the perfect finishing touch. This quick and easy recipe, ready in under 40 minutes, is ideal for weeknight dinners or as an impressive appetizer. Whether you're seeking a light yet satisfying main course or an inventive way to enjoy pot stickers, this salad is a delicious crowd-pleaser.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 12 pieces Frozen pot stickers
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 4 cups Mixed salad greens
- 2 tablespoons Sesame oil
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger
- 1 teaspoon Honey
- 1 stalk Green onion
- 1 teaspoon Sesame seeds
- 2 tablespoons Cooking oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the broiler in your oven to high. Line a baking sheet with aluminum foil.
Place the red and yellow bell peppers on the baking sheet and broil for 8-10 minutes, turning occasionally, until the skin is charred and blistered.
Remove the roasted peppers from the oven, place them in a heatproof bowl, and cover with plastic wrap. Let them steam for 5 minutes.
Peel the skin off the peppers, remove the seeds, and cut them into thin strips. Set aside.
Heat 2 tablespoons of cooking oil in a nonstick skillet over medium heat. Add the frozen pot stickers and cook according to the package instructions until golden and crispy on the bottom.
While the pot stickers are cooking, prepare the sesame-ginger dressing by whisking together the sesame oil, soy sauce, rice vinegar, grated fresh ginger, and honey in a small bowl.
Thinly slice the green onion and set aside for garnish.
In a large salad bowl, combine the mixed salad greens, roasted pepper strips, and half of the sesame-ginger dressing. Toss gently to coat.
Arrange the crispy pot stickers on top of the salad and drizzle with the remaining dressing.
Sprinkle the salad with sliced green onion and sesame seeds, and season with salt and black pepper to taste.
Serve immediately and enjoy this delightful fusion salad!
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value 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.
