Sunday, December 21, 2008

Fresh Green Salad With Crispy Wontons

Gobbled enough turkey? Stuffed full of dressing? Side-lined by heaping dishes of potatoes, corn and cranberries?

Rich and delicious holiday foods sometimes need a little something to lighten things up a bit. We always have a fresh green salad at our holiday meals, and our favorite is known to us as Sandy Salad, named for my sister-in-law-in-law who makes it for family gatherings. Her sister, my sister-in-law, now makes it for our family gatherings.

Even if you are confused about the familial relationships here, don't be confused about this salad. It is always a big hit and, in fact, is something many of us crave when there are a few too many good, rich dishes on the table. I also crave it in the middle of winter, when a big bowl of lettuce can be like a mini vacation to warmer climates, especially with some grilled chicken or shrimp on top.


2 heads romaine lettuce
1 bunch green onions
1 red bell pepper
4 chicken breasts, cooked and cubed
1 pkg. won ton wrappers

1 c. sugar
1/2 c. oil
1/2 c. white vinegar
1 tbsp. peanut oil
1-1/2 tsp. salt
1 tsp. pepper
1-1/2 tsp. Accent (optional)
1 tbsp. sesame seeds

Mix dressing and refrigerate for at least 24 hrs. Chop lettuce, onion and pepper. Fry wonton wraps in oil over medium heat. Drain and cool. Break into bite size pieces. Toss everything with dressing just before serving.

Note: This is a perfect make ahead and take along dish. Store the dressing in a jar at room temperature. Store the crispy fried wontons in an airtight bag or container at room temperature. Store the salad chopped ingredients in a bag in the refrigerator or in an insulated cooler. When ready to serve, just toss ingredients together in a big bowl.

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