Strawberry Salad

recipe from Cooking with Trisha Yearwood

Strawberry Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • salad:

  • 1

    pkg. ramen nodles, crushed, flavor packet discarded

  • ¼

    c. sliced almonds

  • ¼

    c. sunflower seeds

  • ¼

    c. (½ stick) butter, melted

  • 1

    head romaine letuce, washed and dried

  • 1

    5 oz. bag baby spinach

  • 1

    pt. strawberries, thinly sliced

  • 1

    c. grated Parmesan

  • Dressing

  • ¼

    c.+2 Tablespoon's sugar

  • ¼

    c. red wine vinegar

  • ¼

    c.+ 2 Tablespoon's vegetable oil

  • ¼

    teaspoon paprika

  • ¼

    teaspoon salt

  • 1

    clove garlic, minced

Directions

For the salad: Preheat oven to 400@. In a small bowl, mix ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven stirring occasionally, until browned, 10- 15 min. Remove from oven and set aside. Tear the lettuce and combine with the spinach, strawberries and cheese in a large bowl Dressing: Dissolve sugar in the vinegar. Combine oil, paprika, salt and garlic and then add the the sugar-vinegar mixture. Mix well and store in refrigerator until ready to serve. Just before serving, sprinkle the crunchy topping over the salad greens and toss with enough dressing to lightly coat the greens. Do it lightly, it dosn't take it all.


Nutrition

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