Tropical Stacked Salads

Name: Tropical Stacked Salads
Yield: 4
Ingredients: Nonstick cooking spray; 12 wonton skins; ⅛ tsp onion salt; 2 tsp sesame seeds; 1 ½ tsp poppy seeds; 1 cup fresh green beans, cut into 1-inch pieces; ½ cup Asian vinaigrette salad dressing; 1 tbsp 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*

Crisp and fresh are the themes of this vertical salad, with mango and pineapple sandwiched by crunchy wonton skins.

Crisp and fresh are the themes of this vertical fruit and veggie salad, with juicy, ripe mango and pineapple brightening each bite. Flash-baked, seed-sprinkled wonton skins create crisp platforms. Bottled Asian sesame salad dressing moistens the mix, adding hints of garlic and ginger. Both knife and fork are essential for eating this triple-decked delight.

Makes 4 servings

Ingredients

Nonstick cooking spray
12 wonton skins
⅛ tsp onion salt
2 tsp sesame seeds
1 ½ tsp poppy seeds
1 cup fresh green beans, cut into 1-inch pieces
½ cup Asian vinaigrette salad dressing
1 tbsp 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.
*Note: 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.