AuthorRickStrawberry salad is a classic Southern side that works for any occasion.
[cooked-sharing]
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
Salad
1
Preheat the oven to 400º.
2
In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter.
3
Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 Minutes.
4
Remove from the oven and set aside to cool.
5
Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
Dressing
6
Dissolve the sugar in the vinegar.
7
Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture.
8
Mix well and store in the refrigerator until ready to serve.
9
Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.
CategorySalads
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