Layered Spinach and Pot Sticker Salad
Pot stickers add a Far East touch to this delicious spinach salad recipe. Try the strawberry vinaigrette dressing drizzled over grilled chicken or vegetables.
Total Time:
30 mins
Servings:
Makes 12 side-dish or 6 main-dish servings
Ingredients
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2 13-oz. pkg. frozen chicken pot stickers or two 16- to 19-oz. pkg. frozen cheese-filled tortellini
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3-1/2 cups fresh whole strawberries, hulled
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1/2 cup red wine vinegar
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1/3 cup strawberry jam
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1/3 cup olive oil
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1/2 tsp. ground ginger
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1/4 tsp. cayenne pepper
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1 5-oz. pkg. baby spinach (8 cups)
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1 recipe Spiced Chips, below
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.
Kitchen Tip
If desired, invert salad into larger bowl to toss ingredients together.
Nutrition information
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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