Asian Tossed Salad With Wonton Strips

• 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

1. In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375u0b0. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad.
2. 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.

romaine lettuce, tomatoes, fresh pineapple, onions, vegetable oil, wonton wrappers, vinaigrette, cider vinegar, ground mustard, lemon juice, salt, pepper, olive oil

Taken from www.food.com/recipe/asian-tossed-salad-with-wonton-strips-423135 (may not work)