A few weeks ago I posted a picture on instagram (@missdixie30) and I promised many of you a recipe. My mom made us this salad a few times and I could not get enough. It is absolutely my new favorite salad. I love the ramen crunch and the strawberries make it so delicious for summer. The dressing is a new favorite too, you could use it for a different salad just as well. Definitely try it if you are wanting to up your salad game- let me know how you like it!
STRAWBERRY SALAD via Trisha Yearwood
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
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 the 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 sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.