Poppyseed Dressing

From: Lisa Mathis

1 1/2 C. Salad Oil
3/4 C. Rice Vinegar
1 C. Sugar
1 med. Red Onion
2 tsp. Salt
2 T. Poppyseeds
2 T. Dry Mustard

{Blend together and refrigerate}

Wonton Salad

From: Brittney Porter

Wonton skins, 1/4 to 1/2 pkg.

Slivered almonds, 2 T. toasted

1 head shredded lettuce

3 to 4 boiled chicken breast, cubed

4 green onions sliced

2 T. Sesame Seeds, toasted

Dressing:

4 T. sugar

½ T. black pepper

2 tsp. Salt

1 T. Accent

4 T. Rice Vinegar

½ C. Oil

Combine lettuce, green onions, almonds , chicken pieces and sesame seeds. Chill. Mix all ingredients for dressing and chill. To fry wontons, drop in 2 to 3 inches of oil and fry until barely brown. Drain and break into bite size pieces. Add wontons to chilled salad. Mix dressing well and add to salad. Toss.

And Enjoy!