orange wonton salad

This tasty salad can be dressed up with some seared ahi or teriyaki chicken, or eaten as is.  It is a sweet and tangy combination of flavors that is perfect for a hot summer day.

Orange Wonton Salad

1  head of romaine lettuce
1  head of kale
4  ripe naval oranges
2  scallions, whites + green parts
2  large carrots
10  wonton wrappers
olive or canola oil to deep fry wonton wrappers
1/4 cup sliced almonds
sesame seeds (sprinkled to preference)

Wash, spin, and chop the romaine lettuce and kale.

Chop the oranges into chunks, omitting the peel.  Reserve the juice from the oranges for the dressing.

Chop the scallions.

Using a vegetable peeler, remove and discard the outermost layer of the carrots.  Shred the remainder of the carrots.

Combine all of the above ingredients into a large salad bowl.  Add the sliced almonds and sesame seeds.

Heat enough oil in a pan to run about 1/2 inch deep to about 300ºF.  I prefer to use a small cast iron skillet.

Slice the wonton wrappers into strips, about 1/2 inch thick.  Place the wrappers into the oil so that they do not touch.  This may take several batches.  Using tongs, turn the wrappers once the underside looks golden.  Remove from the oil when the whole piece becomes golden.  Place cooked wonton wrappers onto a plate lined with a paper towel to soak up any excess oil while you finish cooking the other wonton strips.

Top your salad with the wonton strips, toss with dressing (optional), and enjoy!

Dressing

1/4 cup sugar
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1/4 cup extra light olive oil or canola oil
1 clove of garlic, minced
1/2 teaspoon fresh ginger zest
1/2 teaspoon – Orange zest
1 tablespoon – Sesame oil
Orange juice reserve from fresh oranges in above recipe

Combine all ingredients, and enjoy!