Try this Wonton Salad recipe, or contribute your own.
Suggest a better descriptionCut each breast into 4 pieces (for speed in cooking), cover with water and bring to a gentle boil. Cook until fork-tender. Cool and flake into bite-size pieces.
Toast slivered almonds for approximately 4 minutes at 380 degrees. Cool and store in an airtight container until ready to use.
Remove the root tip from the green onions, finely chopping afterward; store in an airtight container such as a Ziploc bag and store in refrigerator until ready to mix.
Wash all of the lettuces in cold water, making sure the pieces are completely dry. Break into bite-size pieces. (Remember: Always tear lettuce; cutting it will turn the edges brown.) Store in airtight containers in refrigerator until you are ready to mix all ingredients together.
Fry wonton wrappers in canola oil. Start the grease on medium, not high, and let it gradually get hot (not smoking). If you start it on high, the grease will get too hot and you will have problems with the wontons burning. Be sure and have everything handy when you begin, as everything moves very quickly when frying the very thin wontons! Drain and sprinkle the wontons lightly with confectioners’ sugar, being sure to cover all sides lightly. Store in airtight Ziploc bags until ready to use.
Toss all ingredients together lightly and well.
Add dressing immediately before serving to just coat greens. You probably do not need quite all of the dressing, for you do not want it to overwhelm the salad. The greens and other ingredients should all be LIGHTLY coated.
This is a great recipe to use when you are feeding a large crowd, as you can do almost all of the preparation the day before. Add a bread, beverage, and dessert, and you have a nutritious, attractive meal.
DRESSING:
Mix and leave at room temperature overnight; shake occasionally to blend. This will enable the flavors to blend well. A whisk works best to emulsify the mixture, but if you do not have one, whisk it vigorously with a wooden spoon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (3864g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 5393 | ||
Calories from Fat: 2720 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 302.2g | 403 % | |
Saturated Fat 31.3g | 157 % | |
Monounsaturated Fat 159g | ||
Polyunsanturated Fat 94.3g | ||
Cholesterol 844.3mg | 260 % | |
Sodium 61283mg | 2113 % | |
Potassium 7967.9mg | 210 % | |
Total Carbohydrate 297.5g | 87 % | |
Dietary Fiber 58.9g | 236 % | |
Sugars, other 238.6g | ||
Protein 380g | 543 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5393
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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