Tropical Stacked Salads

A bright and refreshing tropical salad layered with crisp wontons, greens, mango, pineapple, and colorful veggies tossed in Asian vinaigrette for a sweet, crunchy bite.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Nonstick cooking spray

12 wonton skins

⅛ teaspoon onion salt

2 teaspoons sesame seeds

1½ teaspoons poppy seeds

1 cup cut-up fresh green beans

½ cup Asian vinaigrette salad dressing

1 tablespoon granulated sugar

3 cups spring mix salad greens

1 large red bell pepper, seeded and cut into 2-inch strips

1 cup thinly sliced cucumber

1 ripe mango, seeded, peeled and chopped

1 cup chopped fresh pineapple

Carrot curls*

Directions

Preheat oven to 425°F. Spray a baking sheet with cooking spray. Arrange wonton skins on baking sheet; spray with cooking spray to coat. Sprinkle with onion salt, then sesame seeds and poppy seeds. Bake for 5 minutes or until golden brown.
Meanwhile, to blanch green beans, in a medium saucepan heat 1 quart of water over high heat. Add green beans; cook 1 minute. Drain, rinse with cold water and drain again; set aside.
In a large bowl, whisk together salad dressing and sugar. Add blanched green beans, salad greens, red pepper, cucumber, mango and pineapple to dressing in bowl; toss to mix well. To assemble salads, place a crisp wonton on each salad plate. Top with about ½ cup salad mixture. Repeat layers twice. Garnish with carrot curls.

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*To make carrot curls, use a vegetable peeler to shave a peeled carrot into paper-thin ribbons. Form into a curl. To increase hold, secure with toothpick and soak in cold water for 30 minutes

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