Wonton Cold Salad Recipes

Steps:

• Mix salad ingredients in a large bowl.
• Mix dressing ingredients in a mixer or with wire whisk.
• Toss salad with dressing and won tons just before serving.

Steps:

• Cut the wonton wrappers into wide strips. Boil them till done and plunge into cold water. Drain.
• Wash and slice the cucumber and tomato.
• Grate 1 tbsp of orange peel (save) and then extract the juice from the orange.
• Mix the orange juice with the rice vinegar, olive oil and sugar to make the salad dressing.
• Toss the wonton strips, cucumber and tomato slices together with the salad dressing.
• Sprinkle the grated orange peel on top of the salad and then serve.

Steps:

• Mix the salad ingredients in a large bowl.
• In a saucepan, saute the ingredients for the almonds. Cook on medium/low heat until almonds look toasted, careful not to burn them.
• Turn almonds out onto plate or cookie sheet to cool. When cooled, break apart and put into salad mix.
• Cut wontons into strips and deep fry as many as you want.
• For the dressing, mix together and refrigerate until ready to serve. Pour over salad just before serving.

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

Steps:

• Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
• Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
• In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
• To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
• Transfer the taco cups to a platter and serve.