Pot Sticker and Fresh Mustard Greens Salad with Hoisin-Lemon Vinaigrette
1 min readThis simple yet delicious dinner salad is prepared with frozen vegetable pot stickers, available in Asian markets and many well-stocked supermarkets. Any fresh salad green—arugula, dandelion, or spinach are good choices—can replace all or part of the mustard greens, if desired. Though less authentic, chopped pimiento can replace the pickled red chili peppers.
MAKES 4 SERVINGS
1 pound frozen vegetable pot stickers, freshly cooked according to package directions, well drained
4 teaspoons toasted (dark) sesame oil
1⁄4 cup prepared hoisin sauce or Hoisin Sauce
2 tablespoons fresh lemon juice
1 to 2 teaspoons sugar
2 cloves garlic, finely chopped
8 cups trimmed and chopped young Chinese mustard greens (gai choy) or stemmed and torn young Western-style mustard greens (about 9 ounces)
2 tablespoons prepared chopped pickled red chili pepper or Pickled Chilies
In a large bowl, while still warm, toss the pot stickers with 2 teaspoons sesame oil; set aside to cool to slightly warm or room temperature.
In another large bowl, mix together the hoisin sauce, lemon juice, sugar, garlic, and remaining 2 teaspoons of sesame oil. Add mustard greens to bowl and toss well to thoroughly coat. Divide the greens evenly among each of 4 serving plates and top with equal portions of the pot stickers. Garnish evenly with the pickled chili peppers and serve at once.
{PER SERVING} Calories 340 • Protein 12g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 60g • Dietary Fiber 5g • Sodium 361mg
