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Potsticker Salad with Hoisin-Ginger Dressing



This salad has a dressing that you will want to put on every salad you eat from now on! The Potsticker Salad with Hoisin-Ginger Dressing was the second course of an Asian-inspired dinner party we hosted with some dear friends recently. It has a perfect combination of flavors and is the star of this four ingredient salad.

Potsticker Salad with Hoisin-Ginger Dressing (serves 4)

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1-1/2 teaspoon minced ginger root

2 cloves garlic, minced

1/4 cup hoisin sauce

2 tablespoons fresh lemon juice

1 teaspoon each: dark sesame oil, sugar, vegetable broth

8 cups (about 9 ounces) mixed baby greens

1 pound frozen vegetable potstickers, cooked as directed on package

1 jar (7 ounces) roasted red or yellow peppers, julienned

1/2 cup frozen shelled edamame, defrosted

Whisk together ginger, garlic, hoisin sauce, lemon juice, sugar, sesame oil and broth in a large bowl. Add salad greens and toss to coat.

Spoon salad onto 4 individual salad plates; top with equal portions of hot pot stickers, red peppers, and edamame. Serve immediately. Enjoy!

PRINTER FRIENDLY VERSION

#salad

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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©myplate2yours