Mandarin Orange Spinach Salad with Lemon Honey Ginger Dressing

Recipe From: Laura Watson

This salad has it goin' on, I tell ya! With this salad, you will be sure to find an Asian flare combined with a tropical California twist. It's packed with healthy and vibrant veggies as well as protein from chicken and toasty almonds. I just luv the cinnamon-ey crunch from the wontons!  Don't leave those babies out cuz they really added a sweet kick to the salad.

The dressing really rocks this salad with its sweet citrus-ey ginger flavor.  Be sure to toss with the dressing just before serving.  Also,  I doubled the greens.   10 oz  spinach and 10 oz of romaine lettuce. This delightful salad was served at Kirk's birthday party.  Enjoy!

Ingredients

Dressing

1/4 cup olive oil

1/4 cup canola oil

1 tsp lemon zest

3 1/2 Tbsp fresh lemon juice

2 Tbsp honey

2 Tbsp peeled and grated ginger

1 clove garlic

1 tsp dijon mustard (I luv Emeril's)

1/4 - 1/2 tsp salt, to taste

Wonton strips

12 wonton wrappers, sliced into 1/2-inch thick strips

Vegetable oil, for frying

Cinnamon

Salad

1 lb boneless skinless chicken breast, grilled and sliced

1 cup sliced almonds, toasted

10 oz baby spinach

2 cups snow peas, sliced into halves

1 1/2 cups matchstick carrots

1 red bell pepper, seeded and diced

1 1/2 (15 oz) cans mandarin oranges (no sugar added), drained well

1/2 cup cilantro, stems removed

Black and white sesame seeds, for garnish (optional)

Directions:

For the dressing:

Add all ingredients to a blender and pulse until well emulsified and ginger and garlic are finely minced. Pour into an airtight container and all to rest in refrigerator while preparing salad (shake or stir before adding to salad).

For the wonton strips:

Heat about 3/4 to 1-inch of oil in a skillet to 360 degrees (maintain this temperature, reduce heat as needed). Add just enough wonton strips without overcrowding. Fry just until halfway cooked, then using metal tongs (grabbing as many as you can at once) rotate to opposite side and cook until just lightly golden. Remove and drain on a plate lined with paper towels. Immediately sprinkle lightly with cinnamon and salt before they dry.

For the salad:

Add all salad ingredients to a large salad bowl and toss. Drizzle with dressing and gently toss. Top each serving with desired amount of wonton strips and optional sesame seeds. Serve immediately.