Recipe courtesy of Mary Berg
Salad Topper
- Level: Easy
- Yield: 3 1/2 Cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 292
- Total Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 3
- Sodium
- 162
- Total: 20 min (includes cooling time)
- Active: 5 min
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
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.