Mini Mixed Salads In Crispy Wontons

• 36 wonton wrappers
• 2 tablespoons canola oil
• 2 tablespoons grated onion
• 2 tablespoons raspberry vinegar
• 2 tablespoons honey Dijon mustard
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1 package (5 ounces) spring mix salad greens, torn
• 1 medium cucumber, peeled and finely chopped
• 3/4 cup finely chopped fresh broccoli florets
• 1 medium carrot, shredded
• 2 green onions, chopped
• 1-1/2 cups cherry tomatoes, halved

1. Preheat oven to 375u0b0. Brush each side of wonton wrappers with oil; gently press into miniature muffin cups. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool.
2. In a small bowl, whisk onion, vinegar, mustard and salt. Gradually whisk in oil until blended. In a large bowl, mix salad greens, cucumber, broccoli, carrot and green onions. Drizzle dressing over salad; toss to coat.
3. Place about 2 tablespoons salad into each wonton cup; top with a tomato half. Serve immediately.

wonton wrappers, canola oil, onion, raspberry vinegar, honey, salt, canola oil, spring mix salad greens, cucumber, fresh broccoli florets, carrot, green onions, cherry tomatoes

Taken from www.tasteofhome.com/recipes/mini-mixed-salads-in-crispy-wontons/ (may not work)