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Foggy Wharf Lobster Salad
Description:
This salad was named with the San Francisco Bay in mind, with our foggy mornings and afternoons. You can use either lobster or crab meat - both are equally delicious - a tasty salad that is sure to be a brunch favorite.
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Ingredients: Print Ingredients
3 cups mixed baby greens
1 pint cherry tomatoes, cut in half
1/2 cup chilled lobster meat (substitute crab meat if desired)
4-5 wonton wraps
1/4 cup vegetable oil
3 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons orange juice
2 tablespoons black sesame seeds
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Prepare:
In a mixing bowl, combine the greens, tomatoes and lobster meat. Toss gently. On a hard cuttting surface, slice the wonton wraps into thin strips and fry in hot vegetable oil until golden brown and crispy.
In smaller bowl, make the dressing by whisking together the olive oil, soy sauce, orange juice and sesame seeds. Just before serving, pour over the greens and toss. Sprinkle with wonton crisps and serve.
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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