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Layered Spinach and Pot Sticker Salad
Ingredients
-
2
13 ounce packages 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
-
1/2
cup red wine vinegar
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1/3
cup strawberry jam
-
1/3
cup olive oil
-
1/2
teaspoon ground ginger
-
1/4
teaspoon cayenne pepper
-
1
5 ounce bag baby spinach (8 cups)
-
1
recipe Spiced Chips (see recipe 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
From the Test Kitchen
- Tip Kitchen Tip:If desired, invert salad into larger bowl to toss ingredients together.
Spiced Chips
Ingredients
-
1 1/2
teaspoons chili powder
-
1 1/2
teaspoons brown sugar
-
4
cups ridged potato chips
Directions
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)
- Calories 248,
- Protein (gm) 6,
- Carbohydrate (gm) 31,
- Fat, total (gm) 10,
- Cholesterol (mg) 9,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 7,
- Vitamin A (IU) 1166,
- Vitamin C (mg) 31,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Sodium (mg) 358,
- Potassium (mg) 235,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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