Ingredients
5-1/2 cups torn romaine2 plum tomatoes, chopped1/2 cup diced fresh pineapple3 tablespoons chopped onion1 cup canola oil5 wonton wrappers, cut into 1/4-inch stripsVINAIGRETTE:3 tablespoons cider vinegar1/2 teaspoon ground mustard1/2 teaspoon lemon juice1/8 teaspoon saltDash pepper1/2 cup olive oil
Preparation
In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad.
In a blender, combine the vinegar, mustard, lemon juice, salt and pepper. While processing, gradually add olive oil in a steady stream. Transfer to a pitcher or bowl; serve with salad.
