strawberry salad
In late February or early March, it’s strawberry time in Georgia. We look for every opportunity to put a strawberry in something—from appetizers to desserts. Fresh sliced strawberries in this cool garden salad have made it a favorite at our house. What a tasty way to get your fruit and veggies!
Servings6
Ingredients
- 1 package ramen noodlescrushed, flavor packet discarded
- cup ¼sunflower seeds
- cup ¼sliced almonds
- cup ¼ buttermelted, ½ stick
- 1 head romaine lettucewashed and dried
- 1 5-ounce bag baby spinach
- 1pint strawberrieshulled and thinly sliced
- 1cup grated Parmesan cheese
- cup ¾sugar
- cup ½red wine vinegar
- 2 garlic clovesminced
- teaspoon ½salt
- teaspoon ½paprika
- cup ¾vegetable oil
Instructions
- Preheat the oven to 350°F.
- In a small bowl, mix the ramen noodles, sunflower seeds, almonds, 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 Parmesan cheese in a large salad bowl.
- Dissolve the sugar in the vinegar. Combine the garlic, salt, paprika, and oil, 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 greens and toss the salad with enough dressing to coat the greens.
Recipe Notes
To save time, this salad can be made without the crunchy topping. It will still be delicious.
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