- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 2 tablespoons Pine Nuts
- Vegetable Oil for frying
- 5 pieces Won Ton Wrappers cut into 1/4 inch strips
- 2 Organic Romaine Lettuce shredded
- 1 bunch Organic Cilantro chopped
- 2 cups Pummelo peeled and segmented (approximately 2 cups)
- 3 Organic Valencia Oranges peeled and segmented (approximately 2 cups)
- 6 Ojai Pixie Tangerines peeled and segmented (approximately 2 cups)
- 1/2 cup Organic Pineapple peeled and diced
- 1/2 Strawberry Papayas peeled and halved sliced into 1/2 inch pieces (other fresh Papayas may be substituted)
- 2 tablespoons Vinaigrette preferable citrus flavor
Directions
Heat oven to 350 degrees. Spread the pine nuts in a shallow baking pan. Toast, until golden brown, 5 to 8 minutes. Remove from oven and allow to cool.
In a saucepan, heat the oil until it begins to bubble around edges. Deep fry the Won Ton Strips until golden brown about 5 minutes. Remove and drain on paper towels.
In a large bowl, combine the romaine, cilantro, pummelo, orange, tangerine and pineapple. Arrange papaya around the top of salad.
Drizzle with the pine nuts, won ton strips and vinaigrette.
