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Strawberry Salad Thanks to Marty Yield: 6 servings Salad: 1 package ramen noodles, crushed, flavor packet discarded ¼ cup sliced almonds ¼ cup sunflower seeds ¼ cup 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: 2 - 3 Tbsp. sugar ½ cup red wine vinegar ¾ cup vegetable oil ½ tsp. paprika ½ tsp. salt 2 cloves garlic, minced Directions: For the salad: Preheat the oven to 400o 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, sitrring occasionally until browned, about 10 minutes. Remove from the oven and set aside to cool. Tear the lettuce and combine with the spinach, straberries 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 greens and toss the salad with enough dressing to coat the greens. |
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