Rated 5.0 stars by 1 users
Salad
American
4 - 6 servings
20 minutes
15 minutes
2 tablespoons pine nuts
Vegetable oil for frying
5 pieces Won Ton Wrappers, cut into 1/4 inch strips
2 Organic Romaine Lettuce, shredded
1 bunch organic cilantro, chopped
2 cups pummelo, peeled and segmented (approximately 2 cups)
3 Organic Valencia Oranges, peeled and segmented (approximately 2 cups)
6 Ojai Pixie Tangerines, peeled and segmented (approximately 2 cups)
1/2 cup organic pineapple, peeled and diced
1/2 Strawberry Papayas, peeled and halved, sliced into 1/2 inch pieces (other fresh papayas may be substituted)
2 tablespoons vinaigrette, preferable citrus flavor
Heat oven to 350 degrees. Spread the pine nuts in a shallow baking pan.
Toast, until golden brown, 5 to 8 minutes.
Remove from oven and allow to cool.
In a saucepan, heat the oil until it begins to bubble around edges.
Deep fry the Won Ton Strips until golden brown about 5 minutes.
Remove and drain on paper towels.
In a large bowl, combine the romaine, cilantro, pummelo, orange, tangerine and pineapple.
Arrange papaya around the top of salad.
Drizzle with the pine nuts, won ton strips and vinaigrette.
Leave a comment