South Pacific Salad

This Pan-Asian, gourmet salad is worthy of special occasions such as birthdays and promotions. 


  • 1/4 cup coarsely chopped macadamia nuts, divided
  • 4 (7 x 7-inch) egg roll wrappers, divided
  • 4 teaspoons corn syrup, divided
  • 1 teaspoon black sesame seeds, divided
  • 1 medium carrot, peeled and cut into julienne strips
  • 1/2 small red bell pepper, sliced into thin strips
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup sugar snap peas
  • 2 cups chopped cooked chicken
  • 2 cups (3 ounces) European mix salad blend of lettuce and baby greens
  • 2 tablespoons low-fat sesame-ginger salad dressing


  1. Preheat oven to 375°F. For wontons, coarsely chop macadamia nuts with Food Chopper. Place two egg roll wrapper on Rectangle Stone. Drizzle 1 teaspoon corn syrup over each wrapper; spread syrup evenly over entire surface with Small Spreader. Sprinkle each wrapper with 1 tablespoon nuts and 1/4 teaspoon sesame seeds. Bake 10-12 minutes or until golden brown. Using Large Serving Spatula, remove wontons to Stackable Cooling Rack. Cool completely. Repeat with remaining wrapper. 

  2. For salad, using Julienne Peeler, cut carrot into julienne strips then cut into match stick pieces. Slice bell pepper into thin strips using Chef's Knife. Place carrot, bell pepper, oranges, peas, chicken and greens in Stainless (6-qt.) Mixing Bowl. Drizzle with salad dressing; toss to coat. 

  3. Place two wontons on two Simple Additions® Medium Squares; top each wonton with half of the salad mixture. Top with remaining wontons. Serve immediately with additional dressing, if desired.


  • 2  servings

Nutrients per serving:

Calories 650, Total Fat 24 g, Saturated Fat 4.5 g, Cholesterol 105 mg, Carbohydrate 66g, Protein 46 g, Sodium 650 mg, Fiber 8 g 

U.S. Diabetic exchanges per serving:

4 starch, 1 vegetable, 5 low-fat meat (4 carb) 

Cook's Tips:

This recipe can easily be doubled and baked on the Rectangle Stone.

Sesame seeds are available in several colors such as black, tan, red and the widely available ivory. Toasted sesame seeds can be substituted for the black sesame seeds, if desired. 

To prepare your own Asian Dressing, combine 1/3 cup rice vinegar, 3 tablespoons soy sauce, 2 teaspoons sugar, 1 pressed garlic clove, 1/4 teaspoon ground ginger and 3/4 cup vegetable oil in Measure, Mix & Pour® or Small Batter Bowl; whisk until blended. Refrigerate until ready to use.

Related Recipes