All you need:
2 tbsp plus 1/4 c. Hy-Vee Select olive oil, divided
12 wonton wrappers
2 tsp black and/or white sesame seeds
1 tbsp rice wine vinegar
2 tsp Hy-Vee honey
1/2 tsp finely grated lime zest
1 tbsp fresh lime juice
1 1/2 tsp finely minced fresh ginger
1/2 tsp minced garlic
1/4 tsp Hy-Vee Dijon mustard
Hy-Vee kosher and Hy-Vee ground black pepper, to taste
2 c. thinly cut julienne shreds Napa cabbage
2 c. thinly cut julienne shreds romaine lettuce
1/2 medium red bell pepper, seeded and thinly julienned
1 carrot, peeled and finely julienned
1/2 cucumber, peeled, seeded and diced
3 radishes, thinly sliced
3 green onions, thinly sliced diagonally
1/4 c. chopped cashews, toasted
All you do:
Preheat oven to 400 degrees.
For wonton crisps, brush a large baking sheet with 1 tablespoons olive oil. Arrange wonton wrappers in single layer on baking sheet. Brush top of wrappers with remaining 1 tablespoon olive oil. Sprinkle with sesame seeds.
Bake for 5 to 7 minutes or until golden. Cool in pan on a wire rack.
For dressing, whisk together vinegar, honey, lime zest, lime juice, ginger, garlic and mustard. Whisk in remaining 1/4 cup olive oil until well blended. Season to taste with salt and black pepper.
In a large bowl, toss together cabbage, romaine, bell pepper, carrot, cucumber, radishes and green onions. Add dressing; toss to combine well.
To assemble salads, place a wonton crisp on each plate. Top with about 1/2 cup salad mixture. Repeat two more times. Sprinkle cashews on top. Serve immediately.
Nutrition information per serving:
Dietary Fiber: 3g
Saturated Fat: 3.5g
Trans fats: 0g
Daily nutritional values:
120% vitamin A
60% vitamin C