Recipe

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• 1 lb pot stickers, frozen, any filling
• 2 tbsp salad oil
• 1 (7 1/4 oz) jar roasted red peppers, drained
• 1/4 cup hoisin sauce
• 1/4 cup lemon juice
• 1 tbsp sesame oil, toasted
• 2 tsp sugar
• 1 tsp fresh ginger, minced
• 1 garlic clove, minced
• 8 cups mixed salad greens (about 9 oz)

• 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 peppers into thin strips.
• 3 In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
• 4 Add salad mix to bowl and mix with dressing.
• 5 Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.