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Asian Chopped Salad

Makes: 6  servings


  • 1/2 cup  wonton wrappers, cut into strips
  • 1 cup  thinly sliced Chinese sausage
  • 1/4 cup  lemon juice
  • 1 tablespoon  Dijon mustard
  • 1/4 cup  canola oil
  • 1 tablespoon  honey
  • 1 shallot, diced
  • Zest of 1 lemon
  • 1 cup  chopped romaine lettuce
  • 1 cup  watercress
  • 1 cup  napa cabbage
  • 1/2 cup  halved cherry tomatoes
  • 1/2 cup  diced cucumber
  • 1/4 cup  drained, canned, sliced water chestnuts
  • 1/2 cup  julienned sugar snap peas
  • 1/4 cup  sliced scallions
  • 1/2 cup  crumbled reduced-fat feta cheese
  • 1/4 cup  pine nuts, toasted


1. Heat oven to 350 degrees F.

2. On a large baking sheet lightly coated with cooking spray, arrange wonton wrapper strips in a single layer. Coat both sides lightly with cooking spray and bake 5 to 10 minutes, shaking pan occasionally, until golden brown. Let cool on paper towels.

3. Arrange sausage slices on same baking sheet; bake 15 minutes, or until crisp. Using a slotted spoon, transfer to paper towels to drain.

4. Meanwhile, in a jar, combine all dressing ingredients. Season with salt and pepper to taste, seal jar, and shake well.

5. In a large bowl, toss together all salad ingredients; pour dressing over salad and toss again to coat. Sprinkle with wonton strips and sausage slices.

From FitnessMagazine.com