12 ounces won ton wrappers, cut into 1/4-inch strips
2 teaspoons vegetable oil
1/3 cup fresh orange juice
2 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
12 cups torn spinach (about 6 ounces)
1 cup thinly sliced red onion
2 (11-ounce) cans mandarin oranges in light syrup, drained
How to Make It
Preheat oven to 400°.
To prepare croutons, combine first 3 ingredients in a small bowl. Place won ton strips and vegetable oil in a large zip-top plastic bag; seal and toss to coat. Open bag. Sprinkle with cumin mixture; seal and toss to coat. Place won ton strips in a single layer on 2 baking sheets. Bake at 400° for 8 minutes or until crisp; turn strips once. Cool.
To prepare salad, combine juice, molasses, olive oil, salt, and pepper in a small bowl, stirring with a whisk. Combine croutons, juice mixture, spinach, onion, and oranges; toss well to coat. Serve immediately.
Note: To disperse the oil over the won ton wrappers, shake them vigorously in a bag. They tend to clump together, but be patient. They will eventually separate.