1. Heat the vegetable oil in a large non-stick skillet over medium heat.
2. Add the frozen potstickers to the skillet in a single layer. Cook according to the package instructions, usually around 8-10 minutes until they are golden brown and heated through.
3. While the potstickers are cooking, prepare your salad ingredients. In a large bowl, combine the mixed salad greens, shredded carrots, sliced cucumber, red bell pepper, cilantro, and green onions.
4. Once the potstickers are cooked, allow them to cool for a couple of minutes. Cut each potsticker in half.
5. Toss the salad with the salad dressing until evenly coated.
6. Gently mix in the halved potstickers, or arrange them on top of the salad for a prettier presentation.
7. Sprinkle with sesame seeds for garnish, and serve immediately.
Variations & Tips
If you have picky eaters, consider using milder vegetables like sweet bell peppers and sugar snap peas. You can also swap out the salad dressing for a creamy ranch or a basic vinaigrette if that’s what your family prefers. Add some edamame or avocado for extra protein and healthy fats. Feel free to use pork, chicken, or veggie potstickers based on your family’s preferences.
