Asian Wonton Salad

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I'm not sure why, but in the summer I LOVE Asian salads, I find them so refreshing! I'm serving this salad at a Reception/Reunion up in Sparta, WI. I've served it to groups from our church and they have loved it!

Sweet Sesame Dressing

2/3 cup rice vinegar

1 cup canola oil (I used grape seed oil)

2 Tbs. sesame oil (store in frig after opened)

4 gloves of garlic, minced

2 Tbs. soy sauce

1/2 cup sugar

4 Tbs. sesame seeds (store in freezer after opened)

Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge. (dressing recipe from ourbestbites.com) Sesame seeds and sesame oil go rancid quite quickly, be sure to refrigerate the oil, and put the seeds in the freezer for future use.

For the salad:

1 large head of Napa Cabbage cleaned and cut into bite sized pieces
1 large bag of Romaine lettuce
5 or 6 green onions cut up
slivered almonds
 Wonton strips (store bought, or you can bake a healthy version-recipe below)
(you can also add a little chopped cilantro to the salad like Panera does in their Asian Sesame Chicken salad)

I like to toss just the cabbage and lettuce with the dressing first (you won't use all of the dressing) to coat the lettuce, and then add the other ingredients so they stick. You can make a meal out of the salad by adding slices of chicken breast.

Wonton Strips

Stack wonton wrappers on a cutting board and cut them into 1/2 inch-wide strips. Line a baking sheet with foil and spray lightly with cooking spray. Separate the strips, lay them on the baking sheet, and mist them lightly with the cooking spray. Sprinkle lightly with salt. Scrunch each strip to give it a wavy shape, if you like. Bake at 375 until golden, 7 to 9 minutes.