Strawberry Salad

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Salad:
  • 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
  • Dressing:
  • 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
Watch how to make this recipe.
  • 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.


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