Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding.

Frozen dumplings don't get enough credit. Not only are they simply delicious, but they're also lifesavers come dinnertime and you're caught in a pinch. They have the magical ability to bulk up brothy soups and stir-frys, but they can also elevate salads. In this zippy and peanutty salad, frozen dumplings take center stage among supporting actors like shelled edamame, crisp carrots, and punchy scallions. It doesn't matter whether you choose to pan-fry or steam the dumplings, the result will be equally delicious.

3 tablespoons soy sauce or tamari

1 5-oz. pkg. mixed salad greens

2 carrots, peeled and cut into matchsticks (1 cup)

1 cup shelled frozen edamame, thawed

.50 cup chopped unsalted dry roasted peanuts

Toasted sesame seeds, for serving (optional)

Cook dumplings according to package directions, preferably pan-frying. Transfer to a plate.

Whisk oil, soy sauce, vinegar, and 1 teaspoon sugar in a small bowl or liquid measuring cup. Pour half (about 1/3 cup) into a separate small bowl. Add peanut butter, 2 tablespoons cold water, and remaining 1 teaspoon sugar to first bowl of oil mixture, stirring to combine.

Chop scallions, reserving about 1/4 cup of green parts for serving. Place salad greens, carrots, edamame, and remaining scallions in a large bowl. Add oil mixture (without peanut butter) and toss to combine; transfer to a platter or plates.

Top salad with dumplings, chopped peanuts, and sesame seeds (if using); garnish with reserved scallions. Serve with peanut butter mixture for drizzling.