Ingredients

• 2  13-oz. pkg. frozen chicken pot stickers or two 16- to 19-oz. pkg. frozen cheese-filled tortellini
• 3-1/2  cups fresh whole strawberries, hulled
• 1/2  cup red wine vinegar
• 1/3  cup strawberry jam
• 1/3  cup olive oil
• 1/2  tsp. ground ginger
• 1/4  tsp. cayenne pepper
• 1  5-oz. pkg. baby spinach (8 cups)
• 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.