POTSTICKER SALAD
20-minute dinner PSA! I have been making a version of this Potsticker Salad since our pre-kid days and it's still a weeknight dinner rotation regular. To cut down on prep, opt for pre-cut matchstick carrots and ready-to-eat bagged sugar snap peas.
Number Of Ingredients 12
Steps:
- Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). If using a metal steamer basket, spray the bottom with nonstick cookig spray. Bring the water to a boil. Place the potstickers in the basket (or skillet) followed by the carrots, cover, and steam for 4 minutes. Add the snap peas and edamame, cover, and steam until the potstickers are cooked through and the vegetables are tender, 4 to 6 minutes. Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, red chili paste and sesame oil. Divide the bean sprouts among bowls and top with the potstickers and vegetables. Sprinkle with the scallions, peanuts and cilantro. Serve with the sauce (I topped each bowl with 1-2 T sauce). Serves 4. Adapted from Real Simple.
POTSTICKER AND ROASTED PEPPER SALAD
We love potstickers and this is another fun way to use them. Don't dress the salad until you are ready to eat - otherwise it will get soggy.
Provided by Vicki Butts (lazyme)
Categories Lettuce Salads
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or, cook as package directs).
- 2. Cut red peppers into thin strips.
- 3. In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
- 4. Add salad mix to bowl and mix with dressing.
- 5. Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
BLISTERED BABY PEPPER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.
POT STICKER AND ROASTED PEPPER SALAD
Here's a good way to use those frozen potstickers in a different way. Don't dress the salad until serving time so it won't get soggy. From Family Fun magazine.
Provided by lazyme
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or, cook as package directs).
- Cut red peppers into thin strips.
- In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
- Add salad mix to bowl and mix with dressing.
- Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
Nutrition Facts : Calories 147.6, Fat 10.8, SaturatedFat 1.5, Cholesterol 0.5, Sodium 962.4, Carbohydrate 12.8, Fiber 1.1, Sugar 6.8, Protein 1.1
ROASTED-PEPPER PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
- Photographs by Antonis Achilleos
POTATO SALAD WITH ROASTED RED PEPPERS AND BACON
This potato salad has tons of flavor! When I made this I increased the dressing ingredients slightly. Plan ahead the cooked potatoes need to chill until cold, and the complete salad needs to chill for a minimum of 4 hours, even better if chilled overnight.
Provided by Kittencalrecipezazz
Categories Potato
Time 7h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
- In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
- Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
- Drizzle with the lemon/vinegar mixture.
- Cover and chill for about 2 hours or more, or until cold.
- In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
- After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
- Pour over the dressing and mix to combine.
- Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.
Nutrition Facts : Calories 382.3, Fat 19.7, SaturatedFat 5.4, Cholesterol 23.9, Sodium 631.6, Carbohydrate 44.9, Fiber 4.4, Sugar 4.3, Protein 7.5
CHICKPEA & ROASTED PEPPER SALAD
This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
- Serve in one big bowl, or four small ones so everyone has their own portion.
Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium
ROASTED RED PEPPER POTATO SALAD (VEGAN)
This is a recipe inspired by the only commercial potato salad I've ever liked, courtesy of my local food co-operative! It is delicious and you'll never miss the old standard version!
Provided by Veggie_Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Clean potatoes and cut into bite size chunks. Steam potatoes until tender, approximately 20 minutes. When finished, place in large bowl and allow to cool.
- When potatoes are cool, add red onion and red pepper to bowl. Stir to mix and set aside.
- In a smaller bowl, mix vegan mayo, white wine vinegar, brown mustard, and spices (EXCEPT paprika). Mix well and fold into potato mixture. Sprinkle with paprika (or, if you like some heat, cayenne pepper) and serve.
ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS
Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours
Provided by Sara Buenfeld
Categories Side dish
Time 25m
Number Of Ingredients 7
Steps:
- Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
- Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the
Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
PASTA SALAD WITH ROASTED RED PEPPERS AND CAPERS
I adapted several recipes to come up with this one. I have added rotisserie chicken and shrimp to the mixture for a nice summer meal.
Provided by pittgal
Categories < 30 Mins
Time 27m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix pasta, herbs and vegetables together in a large bowl.
- To make vinaigrette:.
- In a small bowl, whisk together the mustard, garlic, vinegar, salt, and pepper.
- While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Add vinaigrette to the pasta mixture.
- Add additional salt and black pepper to taste.
- Can be served at room temperature.
PAINTED DESERT ROASTED PEPPER SALAD
I made this as part of a special dinner for someone, and both of us thought it was exceptionally good. And it looks so impressive. I wish I had a digital camera! I couldn't find the fresh chiles, so I substituted some canned poblanos I had. But I will try it with the fresh chilies as soon as I can find them. I also had some of those new guacamole tortilla chips in the house, so I crushed up a few and sprinkled maybe a tablespoon or so on top of each serving. Even plain tortilla chips would work, but you don't need them. However, I liked the little bit of crunch it gave the salad. I estimated the time not including roasting the peppers. I found the recipe at Recipegoldmine on the web.
Provided by Charmed
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- DRESSING: In a blender, purée the oils with the garlic and onion.
- Strain into a large jar with a lid.
- Add the remaining dressing ingredients to the jar.
- Cover and shake well, then refrigerate for at least 30 minutes.
- ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
- Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
- Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
- NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
- Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
- I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
- Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
- You could do the same with regular tortilla chips too, if desired.
Nutrition Facts : Calories 412, Fat 41, SaturatedFat 5.5, Sodium 297.9, Carbohydrate 11.8, Fiber 2.3, Sugar 5, Protein 2
MARINATED BOCCONCINI AND ROASTED PEPPER SALAD
This colourful salad can be served in the summer time or at Christmas as part of a buffet. It is fast, easy and can be made in advance. Feed 6 or 12, just add more ingredients and adjust the seasonings to taste
Provided by Abby Girl
Categories Very Low Carbs
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
- Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
- Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel to fall off). Uncover and peel off charred skins.
- Combine rest of ingredients and chill for at least 2 hours.
Nutrition Facts : Calories 181.3, Fat 13, SaturatedFat 6.8, Cholesterol 39.5, Sodium 315.5, Carbohydrate 4.6, Fiber 0.8, Sugar 1.8, Protein 11.6
NEW POTATO & ROASTED PEPPER SALAD
James Martin's hearty salad is full of flavour and it couldn't be easier to make - substantial but with a minimum of preparation
Provided by James Martin
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
- Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.
Nutrition Facts : Calories 517 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.09 milligram of sodium
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