STRAWBERRY SALAD Strawberry Balsamic Vinegar
Serves 6
1 package ramen noodles, crushed, flavor packet discarded
¼ cup sliced almonds
¼ cup sunflower seeds
¼ cup butter, melted
1 head romaine lettuce, washed and dried (about 10 ounces)
5 ounces baby spinach
1 pint strawberries, hulled and thinly sliced
1 cup grated Parmesan cheese
¾ cup white sugar
½ cup Strawberry Balsamic Vinegar
½ cup vegetable oil
½ teaspoon paprika
½ teaspoon salt
1 tablespoon Oh! so Garlic! Seasoning
1. Preheat oven to 350˚F. 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 to 15 minutes. Remove from the oven and set aside to cool.
2. Tear the lettuce and combine with the spinach, strawberries and Parmesan cheese in a large salad bowl.
3. To make the dressing, combine sugar and Strawberry Balsamic Vinegar in a small pan over low heat stirring until the sugar is dissolved. Remove sugar and vinegar mixture from the heat and combine with the oil, paprika, salt and Oh! so Garlic! Seasoning. Mix well and store in the refrigerator until ready to serve.
4. Just before serving, sprinkle the crunchy topping over the salad and toss with just enough dressing to coat the greens.