Mini Mixed Salads in Crispy Wontons Recipe

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Mini Mixed Salads in Crispy Wontons Recipe

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It's a salad and an appetizer all rolled into one bite-sized offering! Serve these snacks for your next get-together or even for a pre-meal option.
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min.

Ingredients

  • 36 wonton wrappers
  • 2 tablespoons canola oil
  • DRESSING:
  • 2 tablespoons grated onion
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons honey Dijon mustard
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens, torn
  • 1 medium cucumber, peeled and finely chopped
  • 3/4 cup finely chopped fresh broccoli florets
  • 1 medium carrot, shredded
  • 2 green onions, chopped
  • 1-1/2 cups cherry tomatoes, halved

Directions

Preheat oven to 375°. Brush each side of wonton wrappers with oil; gently press into miniature muffin cups. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool.
In a small bowl, whisk onion, vinegar, mustard and salt. Gradually whisk in oil until blended. In a large bowl, mix salad greens, cucumber, broccoli, carrot and green onions. Drizzle dressing over salad; toss to coat.
Place about 2 tablespoons salad into each wonton cup; top with a tomato half. Serve immediately. Yield: 3 dozen.
Originally published as Mini Mixed Salads in Crispy Wontons in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 36 wonton wrappers
  • 2 tablespoons canola oil
  • DRESSING:
  • 2 tablespoons grated onion
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons honey Dijon mustard
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens, torn
  • 1 medium cucumber, peeled and finely chopped
  • 3/4 cup finely chopped fresh broccoli florets
  • 1 medium carrot, shredded
  • 2 green onions, chopped
  • 1-1/2 cups cherry tomatoes, halved
  1. Preheat oven to 375°. Brush each side of wonton wrappers with oil; gently press into miniature muffin cups. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool.
  2. In a small bowl, whisk onion, vinegar, mustard and salt. Gradually whisk in oil until blended. In a large bowl, mix salad greens, cucumber, broccoli, carrot and green onions. Drizzle dressing over salad; toss to coat.
  3. Place about 2 tablespoons salad into each wonton cup; top with a tomato half. Serve immediately. Yield: 3 dozen.
Originally published as Mini Mixed Salads in Crispy Wontons in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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