- 4 cups spinach leaves
- 1 cup mandarin oranges, drained
- 1 (5 oz.) can water chestnuts, sliced
- 1 large avocado, sliced
- 1 cut carrots, chopped
- 2 green onions, chopped
- 1/2 cup almonds, slivered, toasted
- 2 tablespoons sesame seeds
- 1/2 cup canola oil
- 15-20 small wonton wrappers
- 3 tablespoons rice wine vinegar
- 3 tablespoons low sodium soy sauce
- 2 tablespoons sugar
- 1/3 cup olive oil
- 1 tablespoon toasted sesame oil
- Salt and Pepper, to taste
In a large bowl, combine the first 8 ingredients through sesame seeds. Add salt and pepper, to taste. In a large frying pan, working in batches, bring the oil up to frying temperature (375 degrees). Drop in the wonton wrappers for 1 minute or less on each side or until golden brown. Place on a paper towel lined plate to absorb excess oil.
In a small bowl, whisk together the vinegar, soy sauce, sugar and both oils. Pour desired amount of dressing over salad. Serve immediately with crunchy wonton wrappers.
Sponsor: Dan’s Market
