Ingredients20 m servings 449 cals
- Heat the olive oil in a skillet over medium heat. Place the pot stickers into the hot oil flat-side-down. Cook until the bottom has turned golden brown, 1 to 2 minutes. Add the edamame and pour in the water. Cover, and bring to a simmer over medium-high heat. Cook until the pot stickers have completely thawed and are hot on the inside, 8 to 10 minutes.
- Scrape the pot stickers and edamame into a mixing bowl, and add the lettuce and salad dressing. Season to taste with salt, and toss to mix. Serve immediately.
Per Serving: 449 calories; 18.8 g fat; 51.7 g carbohydrates; 22.4 g protein; 0 mg cholesterol; 577 mg sodium. Full nutrition
ReviewsRead all reviews 4
VERY GOOD MY 12YR OLD SON REALLY LIKED THIS SALAD AND HE'S A JUNK FOOD KID.I DID'NT HAVE ICEBERG,USED SPRING MIX SALAD(BAG)WILL MAKE THIS AGAIN AND AGAIN.THANK YOU CATHY.
Had this for lunch.. happened to have all the ingredients on hand so I gave it a try. Quite yummy. I added some carrots to the pan when cooking the edamame. I added a few shredded carrots
I love pot stickers and this was a great way to turn them into a meal. It was super easy to make. Just make sure your will eat it all because it doesn't save well. It was all gone when I made ...