Potsticker Salad with Hoisin-Ginger Dressing

Potsticker salad

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 this past weekend.  It has a perfect combination of flavors and is the star of this four ingredient salad:

Potsticker Salad with Hoisin-Ginger Dressing (serves 4)

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 read 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 potstickers, red peppers, and edamame.  Serve immediately.  Enjoy!


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