Layered Spinach and Pot Sticker Salad
13 ounce packages frozen chicken pot stickers or two 16- to 19-oz. pkg. frozen cheese-filled tortellini
cups fresh whole strawberries, hulled
cup red wine vinegar
cup strawberry jam
cup olive oil
teaspoon ground ginger
teaspoon cayenne pepper
5 ounce bag baby spinach (8 cups)
recipe Spiced Chips (see recipe below)
- 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.
- 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
From the Test Kitchen
If desired, invert salad into larger bowl to toss ingredients together.
teaspoons chili powder
teaspoons brown sugar
cups ridged potato chips
- Heat oven to 350 degrees F. In small bowl combine chili powder and brown sugar; set aside. Bake potato chips in a shallow baking pan for 5 minutes. Remove from oven; sprinkle with spice mixture.
Nutrition Facts(Layered Spinach and Pot Sticker Salad)
- Per serving:
- 248 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 9 mg chol.,
- 358 mg sodium,
- 31 g carb.,
- 2 g fiber,
- 7 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet