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Salad topper
Keep this mix on hand to elevate any salad dish.
YIELDS
3
Ingredients
- Canola oil
- 6 to 8 wonton wrappers
- Kosher salt
- 1/2 cup (45 g) sliced almonds
- 1/2 cup (65 g) chopped pecans
- 1/2 cup (65 g) sunflower seeds, roasted and salted
- 1/2 cup (60 g) pumpkin seeds, roasted
- 1/2 cup (65 g) dried cranberries
Directions
- In a medium saucepan, heat about 1-inch of canola oil over medium-high until it reaches about 360ºF. If you don’t have a deep-fry thermometer, you can test the oil by waiting for the surface to shimmer and then gently dipping the handle of a wooden spoon into the oil. If bubbles appear around the handle, the oil is ready for frying.
- Cut the wonton wrappers into thin strips and toss to separate. Line a small sheet pan with a paper towel and set aside. Using a slotted spoon, gently lower the wonton strips into the oil and fry for one to two minutes or until crisp and golden brown. Remove to the paper towel-lined pan and immediately season with salt. Set aside to cool completely.
- Meanwhile, in a dry pan over medium heat, toast the almonds and pecans just until nutty smelling, about one minute, stirring frequently. Transfer to a large bowl and stir in the sunflower seeds, pumpkin seeds, and dried cranberries.
- Toss in the cooled crispy wonton strips and scatter over the salad. Store leftovers in a sealed container at room temperature for up to one week. Enjoy!
Note: If you don’t want to fry wonton wrappers, simply break up a packet of crispy ramen noodles and use them in this mix instead.
