Tricia Yearwood's Strawberry Salad

By á-78074

Ingredients

• For dressing:
• 1 package ramen noodles, crushed (discard flavor packet)
• 1/4 cup sliced almonds
• 1/4 cup sunflower seeds
• 1/4 cup butter, melted
• 1 head romaine lettuce
• 1 5-oz. bag baby spinach
• 1 pint strawberries, hulled and thinly sliced
• 1 cup grated Parmesan
• 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

Preparation

Step 1

For the salad: preheat the oven to 400 degrees. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned (about 10 minutes). Remove from oven and set aside to cool.

Tear the lettuce and combine with the spinach, strawberries 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 vinegar mixture. Mix well.

Just before serving, sprinkle the crunchy topping over the salad greens and toss the salad with enough dressing to coat the greens.