Layered Spinach and Pot Sticker Salad
Recipe from
Better Homes and Gardens
Pot stickers add a Far East touch to this delicious spinach salad recipe. Try the strawberry vinaigrette dressing drizzled over grilled chicken or vegetables.
Servings:
Makes 12 side-dish or 6 main-dish servings
Total Time:
30 mins
Ingredients
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2 13-oz. pkg.frozen chicken pot stickers or two 16- to 19-oz. pkg. frozen cheese-filled tortellinisee savings
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3-1/2 cupsfresh whole strawberries, hulledsee savings
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1/2 cupred wine vinegarsee savings
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1/3 cupstrawberry jamsee savings
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1/3 cupolive oilsee savings
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1/2 tsp.ground gingersee savings
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1/4 tsp.cayenne peppersee savings
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1 5-oz. pkg.baby spinach (8 cups)see savings
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1 recipeSpiced Chips, belowsee savings
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Directions
1.
In 4- to 5-quart pot cook pot stickers or tortellini according to package directions; drain. Rinse gently in cold water; drain well and set aside.
2.
Meanwhile, for vinaigrette, place 1-1/2 cups berries in large trifle bowl. Crush with masher; whisk in vinegar, jam, oil, ginger, and pepper. Layer pot stickers or tortellini and spinach. Quarter or slice remaining berries; layer on spinach. Refrigerate, covered, up to 1 hour. To serve, top with Spiced Chips. Makes 12 side-dish or 6 main-dish servings
Spiced Chips
Heat oven to 350 degrees F. In small bowl combine 1-1/2 tsp. chili powder and 1-1/2 tsp. brown sugar; set aside. Bake 4 cups ridged potato chips in shallow baking pan 5 minutes. Remove; sprinkle spice mixture.
Nutrition information
Per serving: Calories 248, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 9 mg, Sodium 358 mg, Carbohydrate 31 g, Total Sugar 7 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin C 52%, Calcium 3%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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