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
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.