Salad topper

Elevate your salads with our tantalizing salad topper, a harmonious blend of crunchy nuts, savory seeds, and zesty dried fruits. The perfect finishing touch for a burst of flavor in every bite.

Ingredients:

• Canola oil
• 6 to 8 wonton wrappers
• Kosher salt
• 1/2 cup (45 grams) sliced almonds
• 1/2 cup (65 grams) chopped pecans
• 1/2 cup (65 grams) dried cranberries
• 1/2 cup (65 grams) sunflower seeds, roasted and salted
• 1/2 cup (60 grams) pumpkin seeds, roasted

Instructions:

1. Heat approximately 1 inch of canola oil in a medium-sized saucepan on medium-high heat until it reaches around 180 °C. If you don't possess a deep-fry thermometer, you can check the oil readiness by observing the surface for a shimmering effect. Then, cautiously dip the handle of a wooden spoon into the oil. If you notice bubbles forming around the handle, the oil is prepared for frying.
2. Slice the wonton wrappers into narrow strips and mix to separate them. Arrange a small baking sheet with paper towels and leave it aside. Using a slotted spoon, delicately submerge the wonton strips into the hot oil and fry until they turn crispy and golden brown, which usually takes about 1 to 2 minutes. Take them out and place them on the paper towel-lined sheet, immediately seasoning with salt. Keep them aside to cool down completely.
3. In the meantime, toast the almonds and pecans in a dry pan over medium heat until they release a nutty aroma, for approximately 1 minute, stirring frequently. Transfer them to a large bowl and add the dried cranberries, sunflower seeds, and pumpkin seeds into the mix.
4. Incorporate the cooled crispy wonton strips into the bowl and spread them over the salad. Any leftovers can be stored in an airtight container at room temperature for up to 1 week.

Summary:

• Calories: 2339 kcal
• Fat: 143 g
• Protein: 69 g
• Carbs: 222 g
• Potassium: 1717 mg
• Magnesium: 814 mg