Salad
- 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
Dressing
- 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
Salad
1 Preheat the oven to 400º.
2 In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter.
3 Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 Minutes.
4 Remove from the oven and set aside to cool.
5 Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
Dressing
6 Dissolve the sugar in the vinegar.
7 Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture.
8 Mix well and store in the refrigerator until ready to serve.
9 Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.
bon appetit
No comments:
Post a Comment