Salad Topper

Name: Salad Topper
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 3 1/2 Cups
Ingredients: Canola oil; 6 to 8 wonton wrappers; Kosher salt; 1/2 cup (45 grams) sliced almonds; 1/2 cup (65 grams) chopped pecans; 1/2 cup (65 grams) dried cranberries; 1/2 cup (65 grams) sunflower seeds, roasted and salted; 1/2 cup (60 grams) pumpkin seeds, roasted

Getting reviews...

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.

Level: Easy

Total: 20 min (includes cooling time)
Active: 5 min

Yield: 3 1/2 Cups

Ingredients

Deselect All

Canola oil

6 to 8 wonton wrappers

Kosher salt

1/2 cup (45 grams) sliced almonds

1/2 cup (65 grams) chopped pecans

1/2 cup (65 grams) dried cranberries

1/2 cup (65 grams) sunflower seeds, roasted and salted

1/2 cup (60 grams) pumpkin seeds, roasted

Directions

Special equipment:

a deep-fry thermometer

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.
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.
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.
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.