Let's fork up a summer dish for the Active Rain cookbook. Sponsored by: Wanda Kubat-Nerdin - Wanda Can! and Kathy Streib
Here is a recipe to make and enjoy: Chilled Wonton Salad.
Let's Slice it Up, Chill it, and Dish it Out 
Chop up one English Cucumber bite-size pieces
12 oz of cherry tomatoes cut in half *
Scallion or green onion, two stalks chopped
1/4 cup of celery chopped (not celery seed ) can be deleted
Carrots sliced thin -optional
capers
Kalamata Olives, make sure they are the pitted ones
Roasted Red Peppers ( you can buy them in a jar)
Two cups of Korean Mini Wontons uncooked (either fried - boiled or air-fry)
Organic Asian ginger dressing, about a 1/4 cup, mix with additional fresh herbs - ginger, garlic, and cilantro- and top it off with a splash of lime.
Chill and enjoy on a hot summer day or night. It is sure to please.
You can even spin this around- start over get a medium size pot add a container of low fat chicken or veggie broth add some carrots and chopped ginger a dash of soy sauce simmer until carrots are tender throw in a few chopped green onions and mini wontons and you have a great wonton soup - don't forget a little cilantro you will be surprised it adds to the flavor. All in less time than your order and it tastes better.
This is my entry to the June Challenge
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