Let’s talk salads because salads are serious business. I’m not joking. Salads are serious.
I heart a good salad, which is why I sometimes (and sometimes oftentimes) order salads when I go out to eat. Yes, you read that right. I order salads instead of (insert alternate food item)… on purpose… frequently.
It’s true. It’s true. It’s true.
Salads are better at restaurants because of all the stuff they add. Let’s face it – most of us don’t love salad because we feel passionate about leafy greens. Don’t get me wrong, lettuce has its place in the food world. But, lettuce on it’s own? Blah blah blah boring blah. What we love about a good salad are all the little extras – the sweet, the sour, the dressing, the crunch – all that extra food-stuff.
A salad with just lettuce and a drizzle of dressing is a very sad salad.
A salad with fruit, cheese, nuts, croutons, veggies, dressing, protein and a variety of other ingredients is a delicious salad.
Three cheers for delicious salads with lots of stuff! Mmmmm stuff-filled salads!
For the Salad:
10 3″ wonton skins, slices into 1/4″ strips
1/4C canola oil
6C chopped romaine lettuce
5 gardein chicken strips, cooked (or 1 cooked chicken breast)
2 green onions, sliced
1/4C sliced almonds
1/2 of red bell pepper, sliced thin
1T sesame seeds
For the Dressing:
1 1/2T vegetable oil
6T seasoned rice vinegar
1tsp sesame oil
1 1/2tsp sugar
1T soy sauce
1-2T sesame seeds
pinch of salt (to taste)
In a skillet, heat oil over medium-high heat. When oil is hot (hot so it ‘shimmers’), fry wontons in batches of 5-10. Each wonton takes about 30 seconds per side – you want them lightly browned. Remove once browned and drain on paper towels.
Combine all ingredients listed under the dressing. Whisk until sugar is dissolved. Taste. Adjust seasonings if needed.
In a large serving bowl, combine lettuce, shredded chicken (or chicken alternative of your choice – I like Gardein), green onions and red pepper. Drizzle 2-3T of dressing onto salad. Top with almonds, extra sesame seeds, and wonton strips.