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Salad topper

Add nutty, tasty crunch to any salad with this delicious salad topper mix.

Salad topper

Credit: Mary Makes It Easy

  • makes

    3.5 cups

  • prep

    5 minutes

  • cook

    5 minutes

  • difficulty

    Easy

makes

3.5 cups

serves

preparation

5

minutes

cooking

5

minutes

difficulty

Easy

level

Ingredients

  • Canola oil
  • 6-8 wonton wrappers
  • Kosher salt
  • ½ cup (45 g) sliced almonds
  • ½ cup (65 g) chopped pecans
  • ½ cup (65 g) sunflower seeds, roasted and salted
  • ½ cup (60 g) pumpkin seeds, roasted
  • ½ cup (65 g) dried cranberries
Cooling time: about 10 minutes.

Instructions

  1. In a medium saucepan, heat about 2.5 cm (1 inch) of canola oil over medium-high until it reaches about 182°C (360°F). If you don’t have a deep fry thermometer, you can test the oil by waiting for the surface to shimmer then gently dipping the handle of a wooden spoon into the oil. If bubbles appear around the handle, the oil is ready for frying.
  2. Cut the wonton wrappers into thin strips and toss to separate. Line a small baking tray (sheet pan) with paper towel and set aside. Using a slotted spoon, gently lower the wonton strips into the oil and fry for 1 to 2 minutes or until crisp and golden brown. Remove to the paper towel lined pan and immediately season with salt. Set aside to cool completely.
  3. Meanwhile, in a dry pan over medium heat, toast the almonds and pecans just until nutty smelling, about 1 minute, stirring frequently. Transfer to a large bowl and stir in the sunflower seeds, pumpkin seeds and dried cranberries.
  4. Toss in the cooled crispy wonton strips and scatter over salad. Store leftovers in a sealed container at room temperature for up to 1 week.

Note

• If you don’t want to fry wonton wrappers, simply break up a packet of crispy ramen noodles and use them in this mix instead.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published 30 March 2023 11:15am
By Mary Berg
Source: SBS



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