Directions

  1. Cook potatoes in boiling salted water 15 minutes or until tender. Drain; when cool enough to handle, set aside one or two potatoes then dice the remaining potatoes into six pieces; set aside.
  2. Combine cilantro, pine nuts, ginger, lemon juice, garlic and salt in blender or food processor. Cover; blend until smooth. Blend at medium speed, then slowly add olive oil in thin stream until smooth. Toss with the potatoes. Set aside.
  3. Toss salad blend in a separate bowl with Toasted Sesame & Ginger Vinaigrette dressing from salad kit. Pour over potato mixture and toss to coat. Sprinkle with wontons and sliced almond packet from salad kit.
  4. Cut remaining whole potatoes into 1/4-inch slices. Press different-sized star shaped cookie cutters into the slices and arrange them on top of the salad.

Tips & Tricks

The cilantro mixture can be made ahead of time and stored in the refrigerator until ready to use.