asian tossed salad with wonton strips
(2 ratings)
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!!
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(2 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
5 Min
method
Pan Fry
Ingredients For asian tossed salad with wonton strips
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5 1/2 cromaine lettuce leaves torn
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2plum tomatoes, chopped
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1/2 cfresh pineapple, diced
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3 Tbsponions, chopped (i use green onion)
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1 cvegetable oil
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5wonton wrappers, cut into 1/4-inch strips
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3 Tbspapple cider vinegar
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1/2 tspground mustard
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1/2 tsplemon juice, fresh
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1/8 tspsalt
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dashblack pepper
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1/2 colive oil
How To Make asian tossed salad with wonton strips
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1In 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.
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2In 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.
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