Super Fly Crunchy Salad is a refreshing and satisfying meal with a perfect balance of crunchy, sweet, and savory flavors. The salad is made with chopped romaine heart leaves, julienned carrots, sliced sugar snap peas, green onions, mint leaves, and cilantro, all tossed in a flavorful Superfly dressing.
Super Fly Crunchy Salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
5 minutes
Ingredients
1 pack Superfly seasoning
- 1/2 cup water
- 3 tbsp seasoned rice vinegar
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 4 tbsp neutral oil (vegetable, grapeseed, avocado oil)
- 1 tbsp sesame oil
- Yields approximately 1 cup of dressing
10 wonton skins
- 4 tbsp neutral oil
- 5-6 cups of chopped romaine heart leaves
- (2 small or 1 large romaine head, outer leaves peeled, using just the inner crunchy core)
- 1 cup julienned carrots
- 1 cup sliced sugar snap peas
- 2 green onions sliced
- 1/4 cup picked mint leaves
- 2 tbsp chopped cilantro
- 1/2 cup store bought fried shallots
- 1/4 cup toasted almonds slivers
Superfly Dressing
Directions
Add all ingredients for Superfly dressing in a mason jar or vessel of choice, Shake well and set aside.
- Preheat a small pan with 4 tbsp of neutral oil. Fry wonton skins until golden. Drain on a paper towel and set aside.
Add all chopped vegetables, herbs, fried shallots and toasted almonds in a mixing bowl.
Toss well with ¼ cup of dressing. Add more if needed.
Assemble the salad similar to a lasagna starting with the fried wonton skins. Lay a few fried wontons on a plate, Add tossed salad, another layer of fried wontons and finally topping with more salad.
Garnish with additional shallots, almonds and and/or leftover wonton skins.
Serve immediately. Leftover prepared salad will not keep well. Dressing can be stored for up to 7 days.
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