Close-Up of Salad Topper, as seen on Mary Makes It Easy, Season 2.
Recipe courtesy of Mary Berg

Salad Topper

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  • Level: Easy
  • Total: 20 min (includes cooling time)
  • Active: 5 min
  • Yield: 3 1/2 Cups
Keep this mix on hand to elevate any salad dish.



Special equipment:
a deep-fry thermometer
  1. Heat about 1 inch of canola oil in a medium saucepan over medium-high until it reaches about 360 degrees F. If you don’t have a deep-fry thermometer, you can test the oil by waiting for the surface to shimmer then gently dipping the handle of a wooden spoon into the oil. If bubbles appear around the handle, the oil is ready for frying.
  2. Cut the wonton wrappers into thin strips and toss to separate. Line a small sheet pan with paper towel and set aside. Using a slotted spoon, gently lower the wonton strips into the oil and fry until crisp and golden brown, 1 to 2 minutes. Remove to the paper towel-lined pan and immediately season with salt. Set aside to cool completely.
  3. Meanwhile, in a dry pan over medium heat, toast the almonds and pecans just until nutty smelling, about 1 minute, stirring frequently. Transfer to a large bowl and stir in the dried cranberries, sunflower seeds and pumpkin seeds.
  4. Toss in the cooled crispy wonton strips and scatter over the salad. Store leftovers in a sealed container at room temperature for up to 1 week.