Layered Spinach and Pot Sticker Salad | Midwest Living
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Layered Spinach and Pot Sticker Salad

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Layered Spinach and Pot Sticker Salad

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  • Yield: 12 side-dish or 6 main dish servings
  • Start to Finish 30 mins

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Ingredients

  • 2 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
  • 1/2 cup red wine vinegar
  • 1/3 cup strawberry jam
  • 1/3 cup olive oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 5 - ounce bag baby spinach (8 cups)
  • 1 recipe Spiced Chips (see recipe 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

Tip

  • Kitchen Tip: If desired, invert salad into larger bowl to toss ingredients together.

Spiced Chips

Ingredients

  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons brown sugar
  • 4 cups ridged potato chips

Directions

  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)

vit. C (mg) 31, calcium (mg) 30, Thiamin (mg) 0, iron (mg) 1, vit. A (IU) 1166, sugar (g) 7, Folate (µg) 36, Polyunsaturated fat (g) 1, sodium (mg) 358, fiber (g) 2, Potassium (mg) 235, Monosaturated fat (g) 6, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, pro. (g) 6, cal. (kcal) 248, Fat, total (g) 10, carb. (g) 31, chol. (mg) 9, sat. fat (g) 2, Cobalamin (Vit. B12) (µg) 0, Riboflavin (mg) 0

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