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Wednesday, February 25, 2015

Strawberry Salad (Trisha Yearwood)


Salad:
1 package ramen noodles, crushed, flavor packet discarded
1/4 C sliced almonds
1/4 C sunflower seeds
1/4 C butter, melted
Salad:
1 head romaine lettuce, washed and dried
One 5 oz bag of baby spinach
1 pint strawberries, hulled and thinly sliced
1 C grated parmesan

Dressing: (good)
3/4 C sugar
1/2 C red wine vinegar
3/4 C vegetable oil
1/2 tsp paprika
1/2 tsp salt
2 cloves garlic, minced

For the salad: Preheat the oven to 400 . In a small bowl, mix noodles, almonds and sunflower seeds and melted butter.  Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 mins.
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 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.

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