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. 

Baby bella mushrooms sautéed in a lemon garlic butter, served on a bed of balsamic spinach creates an explosion of earthy flavors and textures.

Baby bellas, also know as baby portobello, cremini, or crimini, are members of the same family of mushrooms as the familiar white buttons and the portobello. The difference between the varieties is simply age. The slightly more mature state of the crimini brings a browner color, and a deeper flavor to a dish than the younger more tender white mushroom. The firmer texture of the baby bella allows it to hold up well in a sauté pan, and also makes it a perfect choice for soups and stews.

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Baby Bella Mushrooms and Spinach

Baby bella mushrooms sautéed in a lemon garlic butter, served on a bed of balsamic spinach creates an explosion of earthy flavors and textures.

Course Side Dish

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Christoph

Ingredients

• 1 lb baby bella mushrooms, brushed clean and sliced
• 1 lb fresh spinach
• 3 cloves garlic, minced
• 2 hard boiled eggs, sliced
• 2 tablespoons butter
• 1 lemon, juice and zest
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

Instructions

• Whisk olive oil and balsamic vinegar together with a pinch of salt and pepper and set aside.
• Melt the butter in a large skillet over medium heat. Sauté mushrooms until tender, about 15 minutes. Add garlic and cook for another minute just to bloom the flavor. Add a few tablespoons of lemon juice to deglaze the pan. Remove from heat.
• Toss spinach with the balsamic vinegarette and place on a large serving platter. Arrange eggs slices, and top with the sautéed mushrooms. Finish the dish with some lemon zest and a grind of fresh pepper.

Notes

I think Craisins would also be a welcome addition to this dish. Tossed with the spinach they would add a bit of color and an interesting flavor note, making this a perfect side dish for the holidays.

Hoisin barbecued chicken tops of a bed of romaine lettuce and mandarin oranges to give this salad an exotic fresh combination of flavors. Serve with a vegetable spring roll for a complete meal.

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Asian Chicken Salad

Hoisin barbecued chicken tops of a bed of romaine lettuce and mandarin oranges to give this salad an exotic fresh combination of flavors. Serve with a vegetable spring roll for a complete meal.

Course Main Course, Salad

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Christoph

Ingredients

Chicken

• 4 boneless, skinless chicken thighs or breasts
• 3 tablespoons bbq sauce
• 3 tablespoon hoisin sauce
• 1 tablespoon char siu sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon Chinese five spice

Salad

• romaine lettuce or mixed greens
• 1 small can mandarin orange slices, drained
• red pepper, cut into strips
• jalapeno pepper, cut into strips
• celery, thinly sliced
• scallion, thinly sliced
• snow peas
• bean sprouts
• 3 tablespoons cilantro, rough chopped
• slivered almonds, toasted
• ½ cup chow mein noodles for garnish

Asian dressing

• 1/3 cup rice wine vinegar
• 3 tablespoons soy sauce
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1/2 teaspoon black sesame seed
• 2/3 cup vegetable oil
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1/4 teaspoon ginger root, minced

Instructions

Chicken

• Mix together the sauces and spice. Brush on the chicken and grill over medium heat.
• Remove from grill and allow to cool.

Salad

• Place all ingredients in a large bowl and toss to combine.

Dressing

• Wisk all ingredients together in a small bowl.

Assemble

• Toss the salad with the dressing. Top with slices of grilled chicken and chow mein noodles.

Notes

Plan around 6 oz of chicken per serving. I grilled chicken for this dish, however this could also be a great way to use up some left overs.

Feel free to add any of your favorite salad ingredients. In the interest of time you could use a bottled Asian dressing, there are many good ones available.

An egg roll makes the perfect addition to this salad.

Having a “big salad” for dinner is a hit at my house, especially when there are lots of goodies to go on it. It is also a great way for me to give leftovers a fresh look. A half an hour of chopping, dicing, and slicing what I already have in the fridge and by introducing a couple of new items, I have a dinner that looks like I spent hours laboring to prepare, and without a trip to the store. Everyone seems to enjoy choosing their personal combination of favorites from the salad bar, and I am able to multi-task by serving  a light and health dinner and clearing out the fridge at the same time.

I added a couple of chopped hard boiled eggs, and re-used the left over cheesy biscuit bread by cutting it into sticks. There is always some cheese in the house, and I was able to use up that single carrot.

The last of the mesquite smoked chicken, some diced ham leftover from a breakfast, and the remainder of the potato salad gives everyone some great options for their “big salad”.