I tasted this salad for the first time on our girls’ trip.
Remember the trip – where several high school friends and I met at Cane River Cottage in Louisiana for a long weekend?
My friend with the three boys (rather, young men) made this salad for us, along with the Crock Pot Tortellini Stew.
Yum! No, double yum!
Want to know what’s the most fun thing about this salad? Making these:
It’s rice vermicelli that comes dry in a package. You deep fry the vermicelli, and also the wonton or egg roll wrappers.
Let’s start with the vermicelli. Pull away a section of strands and lower into the oil. (I used a combination of coconut and canola oils.)
It only takes a few seconds, so be ready with your scoop/strainer.
POOF! It expands instantly, and it’s ready to remove from the oil.
Next, fry the wonton or egg roll wrappers that you cut into narrow sections beforehand.
The tedious part is separating the layers of each stack before lowering into the oil. It’s worth it, though.
Drop a handful into the oil and fry until lightly browned – for a minute or two.
OK, confession time. I am NOT a fry girl. (Cover your eyes and ears, my southern frying friends!)
My gas stove runs very hot, even on low. I eventually turned the heat off completely, and the wonton strips fried perfectly.
You can see by this picture how the batch on the left is a better color. I eventually trashed those on the right. :-/
Next time, I’ll use a thermometer and not let the oil get too hot.
OK, so now that the frying fun is over, let’s get on with the salad. There are only four basic ingredients plus the dressing. Toss everything together thoroughly and serve immediately.
This is my serving bowl as it waits for the dressing and tossing.
We’ve found that orange poppy-seed dressing is mouth-watering, but you can also use regular 🙂
The unused fried vermicelli and wonton strips will keep for about a month in a gallon sized zip-top bag. I plan to have this salad often. With the fried ingredients handy, it’s a snap to make.
- Romaine lettuce, washed, dried, and torn into bite-sized pieces
- 1 14-oz. can of mandarin oranges, juices strained
- One package of rice vermicelli
- one package of wanton or egg noodle wrappers, cut into 1/2-inch slices
- Cooked chicken pieces, if eating as an entree.
- Poppy seed dressing of choice (we enjoy orange poppy seed dressing)
- Fry vermicelli in a deep fryer until puffed out and stiff like a nest – poofs up in seconds, so be ready. Remove to paper towel. Fry separated wonton/egg roll wrapper strips in batches until lightly browned. Allow to cool and drain over paper towels.
- Load handfuls of prepared lettuce pieces and fried noodles into your serving bowl and sprinkle with oranges.
- Pour dressing (to taste) over salad and toss gently to move dressing over all ingredients. Serve immediately.
Turn this salad into a meal by adding cooked chicken pieces. It’s delicious either way!
I hope you enjoy a cool, relaxing, and fun weekend. Anything going on I should hear about?
Sharing at Metamorphosis Monday.