Asian Tossed Salad With Wonton Strips - cooking recipe

Ingredients

5 1/2 cups romaine lettuce, torn
2 plum tomatoes, chopped
1/2 cup fresh pineapple, diced
3 tablespoons onions, chopped (I would use green onion)
1 cup vegetable oil
5 wonton wrappers, cut into 1/4-inch strips
VINAIGRETTE
3 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/2 teaspoon lemon juice
1/8 teaspoon salt
1 dash pepper
1/2 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\u00b0. 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.