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A cheesecake factory luau salad made easy for the home cook on a blue background.

Luau Salad Made Easy (Cheesecake Factory Copycat)

This Luau Salad is a fresh, colorful, and veggie-packed copycat of the Cheesecake Factory Luau Salad. It's a healthier, tropical side dish that comes together quickly and is perfect for summer dinners, barbecues, or Hawaiian-inspired meals!
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 15 minutes
Cook Time 8 minutes
Cooling time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4

Equipment

Ingredients
  

For the Wonton Brittle

  • 2 cups wonton strips store-bought
  • ½ cup macadamia nuts peanuts, or a mix (chopped)
  • 1 tablespoon sesame seeds white, black, or a blend
  • 1½ to 2 tablespoons honey
  • ⅛ teaspoon kosher salt

For the Salad:

  • 4 cups mixed greens spinach, arugula, or spring mix
  • 1 cup green beans trimmed and blanched until just tender
  • ½ red bell pepper thinly sliced or diced
  • ½ yellow bell pepper thinly sliced or diced
  • ½ cup carrots julienned or shredded
  • ½ cup English cucumber diced
  • 1 medium ripe mango diced
  • ½ medium avocado diced

Honey Sesame Vinaigrette

  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon low sodium soy sauce or tamari
  • 1 garlic clove finely minced or grated with a microplane
  • 1 teaspoon fresh ginger finely minced or grated with a microplane
  • 1 tablespoon toasted sesame oil
  • ¼ cup olive oil
  • salt to taste, if needed

Instructions
 

  • Preheat oven to 400°F with the rack in the center and bring a medium pot of water to a boil.
  • Make the Wonton Brittle: Line a rimmed baking sheet with parchment paper. Spread wonton strips in an even layer, leaving a few gaps between pieces. Sprinkle chopped nuts evenly over the top. Drizzle with honey as evenly as possible. Sprinkle with sesame seeds and a generous pinch (about ⅛ teaspoon) of salt.
    Bake for 5 minutes, rotate the pan, and bake for another 3 minutes or until golden and crisp. (Do not stir the brittle!) While it bakes, make the dressing, blanch the green beans, and chop veggies.
    Remove and let cool for 10 minutes. Once hardened, break into bite-sized shards.
  • Blanch the Green Beans: Trim the ends of your green beans and rinse them well. Add the green beans to the boiling water and cook for 1-2 minutes until they turn bright green and are just tender but still crisp. Set up a bowl filled with ice and water. Immediately transfer the beans to the ice water. (This stops the cooking process and preserves their crunch and color.). Once cool, remove from the water, dry well, and cut into bite-sized pieces.
  • Make the Dressing: Blend all ingredients in a personal blender, whisk all ingredients together in a small bowl, or shake in a jar with a lid. Taste and adjust seasoning as needed. Refrigerate until ready to use.
  • Assemble the Salad: In a large bowl, combine all salad ingredients: mixed greens, blanched green beans, bell peppers, carrots, cucumber, mango, and avocado. Top with crumbled pieces of the wonton brittle just before serving, drizzle with the vinaigrette and toss gently to coat.

Nutrition

Serving: 0.25salad
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