Strawberry salad
- 1 package ramen noodles, crushed, flavor packet discarded
- ¼ cup sunflower seeds
- ¼ cup sliced almonds
- ¼ cup (½ stick) butter, melted
- 1 head romaine lettuce, washed and dried
- 1 5-ounce bag baby spinach
- 1 pint strawberries, hulled and thinly sliced
- 1 cup grated Parmesan cheese
- ¾ cup sugar
- ½ cup red wine vinegar
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon paprika
- ¾ cup vegetable oil
Instructions:
- We look for every opportunity to put a strawberry in something—from appetizers to desserts. Fresh sliced strawberries in this cool garden salad have made it a favorite at our house.
- Preheat the oven to 350°F.
- In a small bowl, mix the ramen noodles, sunflower seeds, almonds, 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 Parmesan cheese in a large salad bowl.
- Dissolve the sugar in the vinegar. Combine the garlic, salt, paprika, and oil, 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 greens and toss the salad with enough dressing to coat the greens.