asian tossed salad with wonton strips
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!!
prep time
20 Min
cook time
5 Min
method
Pan Fry
yield
8 serving(s)
Ingredients
- 5 1/2 cups romaine lettuce leaves torn
- 2 - plum tomatoes, chopped
- 1/2 cup fresh pineapple, diced
- 3 tablespoons onions, chopped (i use green onion)
- 1 cup vegetable oil
- 5 - wonton wrappers, cut into 1/4-inch strips
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon lemon juice, fresh
- 1/8 teaspoon salt
- dash - black pepper
- 1/2 cup olive oil
How To Make asian tossed salad with wonton strips
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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