Salad topper

Instructions

1. In a medium saucepan, heat about 2.5 cm (1 inch) of canola oil over medium-high until it reaches about 182°C (360°F). If you don’t have a deep fry thermometer, you can test the oil by waiting for the surface to shimmer then gently dipping the handle of a wooden spoon into the oil. If bubbles appear around the handle, the oil is ready for frying.
2. Cut the wonton wrappers into thin strips and toss to separate. Line a small baking tray (sheet pan) with paper towel and set aside. Using a slotted spoon, gently lower the wonton strips into the oil and fry for 1 to 2 minutes or until crisp and golden brown. Remove to the paper towel lined pan and immediately season with salt. Set aside to cool completely.
3. Meanwhile, in a dry pan over medium heat, toast the almonds and pecans just until nutty smelling, about 1 minute, stirring frequently. Transfer to a large bowl and stir in the sunflower seeds, pumpkin seeds and dried cranberries.
4. Toss in the cooled crispy wonton strips and scatter over salad. Store leftovers in a sealed container at room temperature for up to 1 week.