Asian Tossed Salad With Wonton Strips

Lynn Dine

By
@diner524

This is what the description states in Simple and Delicious Magazine: This breezy salad from Bonnie Ann Bussiere-Bermeo of Sparks, Nevada has it all! Fresh tomatoes and pineapple add pretty color while balancing the zesty dressing. Topped with golden brown crispy wonton strips, every bite is full of flavor!!


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

20 Min

Cook:

5 Min

Method:

Pan Fry

Ingredients

5 1/2 c
romaine lettuce leaves torn
2
plum tomatoes, chopped
1/2 c
fresh pineapple, diced
3 Tbsp
onions, chopped (i use green onion)
1 c
vegetable oil
5
wonton wrappers, cut into 1/4-inch strips
3 Tbsp
apple cider vinegar
1/2 tsp
ground mustard
1/2 tsp
lemon juice, fresh
1/8 tsp
salt
dash
black pepper
1/2 c
olive oil

Directions Step-By-Step

1
In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad.
2
In a blender, combine the vinegar, mustard, lemon juice, salt and pepper. While processing, gradually add olive oil in a steady stream. Transfer to a pitcher or bowl; serve with salad.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Asian