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.

9 users rated this recipe an average rating of 3.0
  • Yields: 12 side-dish or 6 main dish servings
  • Start to Finish: 30 mins
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Layered Spinach and Pot Sticker Salad
13 ounce packages frozen chicken pot stickers or two 16- to 19-oz. pkg. frozen cheese-filled tortellini
3 1/2
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)
  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
Kitchen Tip:

If desired, invert salad into larger bowl to toss ingredients together.

Spiced Chips
1 1/2
teaspoons chili powder
1 1/2
teaspoons brown sugar
cups ridged potato chips
  1. 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
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