By Gourmet 507
August 15, 2014
Strawberry salad is a classic Southern side that works for any occasion.
1 package ramen noodles, crushed, flavor packet discarded
1/4 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup (1/2 stick) 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
3/4 cup sugar
1/2 cup red wine vinegar
3/4 cup vegetable oil
1/2 teaspoon paprika
1/2 teaspoons salt
2 cloves garlic, minced
1Preheat the oven to 400º.
2In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter.
3Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 Minutes.
4Remove from the oven and set aside to cool.
5Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
1Dissolve the sugar in the vinegar.
2Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture.
3Mix well and store in the refrigerator until ready to serve.
4Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.
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