Strawberry Salad

Name: Strawberry Salad
Yield: Serves 4-6 serv
Cuisine: American
Ingredients: 1 pkg ramen noodles, crushed,flavor packet discarded; 1/4 cup sliced almonds; 1/4 cup sunflower seeds; 1/4 cup butter,melted; 1 head romaine lettuce washed and dried; 1 (5 ounce) bag spinach; 1 pint strawberries hulled and thinly sliced; 1 cup grated parmesan cheese; Dressing; 3/4 cup sugar; 1/2 cup red wine vinegar; 3/4 cup vegetable oil; 1/2 teaspoon paprika; 1/2 teaspoon salt; 2 cloves garlic minced

cindybear @cindybearcooks

This salad is sooooo good. I salivate thinking about it.

cindybear @cindybearcooks

This salad is sooooo good. I salivate thinking about it.

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Ingredients

Serves 4-6 serv

1 pkgramen noodles, crushed,flavor packet discarded
1/4 cupsliced almonds
1/4 cupsunflower seeds
1/4 cupbutter,melted
1 headromaine lettuce washed and dried
1 (5 ounce)bag spinach
1 pintstrawberries hulled and thinly sliced
1 cupgrated parmesan cheese
Dressing
3/4 cupsugar
1/2 cupred wine vinegar
3/4 cupvegetable oil
1/2 teaspoonpaprika
1/2 teaspoonsalt
2 clovesgarlic minced

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Steps

1

In a small bowl,mix the ramen noodles,almonds,sunflower seeds and melted butter. You need to toast the mixture. I toasted mine in a skillet on the stove stirring occasionally until browned, remove and let cool.. You can toast them in the oven at 400 degrees Fahrenheit stirring occasionally until browned about 10 minutes. Remove from oven and set aside to cool.
2

Tear the lettuce and combine in a large bowl with the spinach,strawberries and cheese. Refrigerate.
3

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 refrigerate til ready to serve.
4

When ready to serve,sprinkle the crunch topping over salad and toss salad with enough dressing to coat the greens. You will have plenty of leftover dressing.
5

To preserve the salad for another meal,keep the strawberries,crunchy topping, and dressing separate and prepare individually as needed