Zutaten für Asian Tossed Salad With Wonton Strips
- 6 cups chopped romaine lettuce
- 1 1/2 cups cherry or grape tomatoes, halved
- 1 1/2 cups diced fresh pineapple
- 1/2 cup thinly sliced red onion
- 1/2 cup vegetable oil, for frying
- 14 wonton wrappers, cut into 1/2-inch strips
- 1/3 cup rice vinegar
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
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Zubereitung von Asian Tossed Salad With Wonton Strips
- In a large salad bowl, combine the chopped romaine lettuce, halved cherry or grape tomatoes, diced pineapple, and thinly sliced red onion.
- Set aside.
- In a large skillet, heat 1/2 cup vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Fry wonton strips in batches for 10-20 seconds, or until lightly golden brown and crispy. Avoid overcrowding the pan.
- Remove wonton strips with a slotted spoon and drain on paper towels.
- Sprinkle the crispy wonton strips over the salad.
- In a blender, combine the rice vinegar, Dijon mustard, lemon juice, salt, and black pepper.
- With the blender running, slowly drizzle in the olive oil until emulsified.
- Transfer the dressing to a pitcher or bowl.
- Pour dressing over the salad just before serving and toss gently to combine.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
27g
Carbs
2g
