Food Blogs
Strawberry Salad Recipe
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!
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Ingredients
- 1 package ramen noodles crushed, flavor packet discarded
- cup ¼sunflower seeds
- cup ¼sliced almonds
- cup ¼ butter melted, ½ stick
- 1 head romaine lettuce washed and dried
- 1 5- ounce bag baby spinach
- 1 pint strawberries hulled and thinly sliced
- 1 cup grated Parmesan cheese
- cup ¾sugar
- cup ½red wine vinegar
- 2 garlic cloves minced
- teaspoon ½salt
- teaspoon ½paprika
- cup ¾vegetable oil
Ingredients
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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.