Salad For the Day.......

Potsticker and Roasted Pepper Salad

(238 cal. per serving, 13% from fat)

Ingredients:

1        pound frozen potstickers (vegetable filling)
1        jar (7 1/4 oz.) peeled roasted red or yellow peppers, drained
  1/4  cup prepared hoisin sauce
2       tablespoons lemon juice
1       teaspoon Asian (toasted) sesame oil
1       teaspoon sugar
1      teaspoon minced fresh ginger
1      clove garlic, minced
8      cups (about 9 oz.) tender salad mix, rinsed, drained, and crisped


Preparation and Cook Time: About 30 minutes
Serves: 4
1. In a 10- to 12-inch nonstick frying pan, arrange frozen potstickers n a single layer and add 2/3 cup water. Cover and bringto 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 the roasted red peppers into thin strips.
3. In a large bowl, mix hoisin sauce, lemon juice, sesame oil, sugar, ginger, and garlic.
4. Add salad leaves to bowl and mix with dressing.
5. Spoon salad onto plates and top with equal portions of red peppers and hot potstickers.

Per main-dish serving: 321 cal. 27% (86 cal.) from fat; 12g protein; 9.5g fat (1.1g sat.); 53g carbo (14g fiber) 178mg sodium; 0 mg chol.