Fresh garden vegetables and mandarin oranges are tossed with an Asian sesame dressing then topped with warm pot stickers for this scrumptious salad.   This light and healthy dish requires little time to prepare and is certain to please with it’s combination of interesting flavors and textures.  Serve a small version for a luncheon or a heartier version as your main dinner course.  This easy to make salad is the perfect solution for a quick and nutritious dinner on a busy day that your family is sure to love.  

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Pot Sticker Salad

A bed of fresh lettuce and crisp vegetables are tossed with a sesame dressing and madarin oranges then topped with crisp pot stickers.

Course Main Course, Salad

Cuisine Asian

Keyword Asain Dumpling Salad, Asain Sesame Dressing recipe, Pot Sticker Salad

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

chill 1 hour hour

Total Time 35 minutes minutes

Servings 4

Author Christoph

Ingredients

Salad

• 2 hearts of romaine ribs removed and torn
• 1 small carrot peeled and matchstick
• ½ red pepper seeded and slivered
• 1 radish slivered
• 1 jalapeno pepper seeded and sliced
• 2 cups snow peas blanched
• 1 small can mandarin oranges drained
• 1 small can water chestnuts drained and rinsed
• 1 cup chow mein noodles
• 3 green onions thinly sliced
• Fresh cilantro garnish
• 1 tablespoon toasted sesame seeds garnish

Pot Stickers

• 2 dozen frozen pot stickers 5-6 per salad
• 1 tablespoon peanut oil
• ¼ water

Sesame Dressing

• 1/4 cup vegetable canola, or grapeseed oil
• 2 tablespoons sesame oil
• 1/4 cup soy sauce
• 1/3 cup rice wine vinegar
• 1 tablespoon sugar
• 1 tablespoon toasted sesame seeds.

Instructions

Salad

• Wash all produce, then tear, cut and chop all ingredients.
• Drain oranges and water chestnuts. Rinse water chestnuts.
• Toss together all salad ingredients except for the chow mein noodles, green onions, and cilantro. Chill

Pot Stickers

• Heat a large skillet with a tight fitting lid over medium-high heat.
• When skillet is hot add oil and swirl pan to coat. Add pot stickers and fry for 3 to 4 minutes, do not lift or move pot stickers.
• Add water to fill pan with about 1/4 inch and cover with lid immediately. Reduce heat to medium-low and steam for 8 to 10 minutes.

Sesame Dressing

• Whisk together all ingredients.  Store unused portion in fridge.

Assemble

• Toss salad with enough dressing to completely coat all ingredients.   Arrange salad on plate and top with chow mein noodles, pot stickers, scallion, and cilantro.  Finish with toasted sesame seeds if desired.

Notes

Feel free to add or omit any ingredients you like.  I do recommend blanching any vegetables like green beans or broccoli. 

It is hard to top the flavor of grilled shrimp, unless you add bacon that is. Bacon just seems to make everything a bit better, and wrapping shrimp with it is no exception. The combination of salty bacon with the crisp clean texture of shrimp results in a mouth-watering delight. Served on a bed of mixed greens tossed with an Asian dressing, these “nuggets of love” make this salad a winner.

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Bacon-Wrapped Grilled Shrimp

The combination of salty bacon with the crisp clean texture of shrimp results in a mouth-watering delight. Served on a bed of mixed greens tossed with an Asian dressing, these “nuggets of love” make this salad a winner.

Course Appetizer, Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Ingredients

Shrimp

• 1 pound raw shrimp peeled and deveined
• 1 pound bacon cut in half or thirds
• 1 medium onion cut into large pieces
• jalapeno slivered (optional)

Asian Dressing

• 6 tablespoons rice vinegar
• 1/4 cup soy sauce
• 3/4 cup oil
• 2 teaspoons sugar
• 1 clove garlic minced
• 1/4 teaspoon ground ginger

Instructions

Shrimp

• Begin by deveining and peeling the shrimp. I find that shrimp are easiest to peel while still slightly frozen, but make sure they are completely thawed before grilling.
• Place bacon in a large pan over medium heat. Cook bacon for about 5 minutes per side to cook half way.  This will let the bacon crisp on the grill without over-cooking the shrimp.
• Cut bacon strips on half or in thirds depending on the size of your shrimp. Make sure the bacon strips are long enough to completely wrap around the shrimp, overlapping just to skewer.
• Hold a sliver of jalapeno against the shrimp and wrap with bacon, place on skewer. Slide a piece of onion on to the skewer and then repeat with another shrimp. The onion acts as a shield and helps to keep the shrimp from overcooking while the bacon crisps.
• Once you have filled the skewer with the shrimp, slide a second skewer through parallel to the first. This will keeps the shrimp from spinning on the skewer.

Grill

• Grill over medium heat until shrimp turn white and the bacon is crisp. Be sure to watch the shrimp closely, turning them when needed to avoid overcooking.

Asian Dressing

• Whisk all ingredients together and toss with salad or shrimp.

Serve

• Serve the shrimp over a bed of greens tossed with Asian dressing, or frill pick them for a bite size appetizer.

Notes

I used meduim 21 – 25 ct shrimp. I would suggest nothing smaller for wrapping.

 

Remember with shrimp the smaller the numbers, the bigger the shrimp. The count is how many per pound.