strawberry salad
Recipes
Soups & Salads
Strawberry Salad
Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.
Ingredients
- 1 package ramen noodles, crushed, flavor packet discarded
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup (1/2 stick) butter, melted
- 1 head romaine lettuce, washed and dried
- one 5-ounce bag baby spinach
- 1 pint strawberries, hulled and thinly sliced
- 1 cup grated parmesan
- 3/4 cup sugar
- 1/2 cup red wine vinegar
- 3/4 cup vegetable oil
- 1/2 teaspoon paprika
- 1/2 teaspoons salt
- 2 cloves garlic, minced
Directions
- For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
- Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
- For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
- Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.
