STRAWBERRY SALAD

STRAWBERRY SALAD

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pkg. ramen noodles, crushed, flavor packet discarded

  • ¼

    cup sliced almonds

  • ¼

    cup sunflower seeds

  • ¼

    cup (½ stick) butter, melted

  • 1

    head romaine lettuce, washed and dried

  • one

    5 oz bag baby spinach

  • 1

    pint strawberries, hulled and thinly sliced

  • 1

    cup grated parmesan cheese

  • DRESSING:

  • ¾

    cup sugar

  • ½

    cup red wine vinegar

  • ¾

    cup vegetable oil

  • ½

    tsp paprika

  • ½

    tsp salt

  • 2

    cloves garlic, minced

Directions

Preheat oven to 400* In a small bowl mix ramen noodles, almonds, sunflower seeds and melted butter. Place on baking sheet and toast in oven, stirring occasionally, until browned, about 10 minutes. (watch this carefully, I burned a few batches) Remove from oven and cool. Tear lettuce and combine with spinach, strawberries and cheese in a large salad bowl. Dressing: Dissolve the sugar in the vinegar, combine the oil, paprika, salt and garlic then add to vinegar mixture. Mix well and store in refrigerator until ready to serve. Just before serving, sprinkle with crunchy topping and toss with enough dressing to coat greens. YUM~


Nutrition

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