We eat a lot of salads around here, so when I discovered this recipe as I was flipping through one of my favorite cookbooks, I knew it would be a great addition to our weekly menus. It's super easy to put together and has been a big hit with our friends and family.
Strawberry Salad
1 package ramen noodles, crushed, flavor packet discarded
1/4 cup sunflower seeds
1/4 cup sliced almonds
1/4 cup (1/2 stick) butter, melted
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
3/4 cup sugar
1/2 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
3/4 cup vegetable oil
Preheat 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. Add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
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Just before serving, sprinkle the crunchy topping over the salad greens and toss the salad with enough dressing to coat the greens.
Serves 4 to 6
My Notes: Any lettuce combination will work and 1-2 tablespoons of poppy seeds make a nice addition to the dressing. I've also included sliced cucumbers, radishes, tomatoes and avocados in the salad. Add some chunks of roast chicken and you've got a meal. Oh, and there's plenty of crunchy topping for a couple of large salads (as long as you hide it from your family!).
I'm trying to convince myself that the healthy nuts, spinach and berries outweigh the unhealthy butter, oil and sugar. So far, that's working. ;)
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I love a good salad and that one sounds delicious! A friend of mine made an appetizer from that cookbook that was delicious. I guess I need to get that cookbook!
ReplyDeleteOoh, what appetizer? I've made several things and only one or two were a bust. I'll probably post a full review once I've finished "cooking-the-book." And, yes. You should get the cookbook! She has another that I'd like to get one of these days. I suppose I could put it on my birthday/Christmas wish list...
DeleteHey what's a little sugar when you've got a beautiful looking and tasty salad. I've heard good things about this cookbook and that salad (especially with the poppy seeds) sounds wonderful.
ReplyDeleteI suspect the amount of sugar and oil per serving isn't too much. ;) Yep. It's a great cookbook. Great photos and nice little stories to accompany the recipes.
DeleteThis is my kind of salad - thanks for sharing!
ReplyDeleteI plan to make it year-round, JoAnn. I figure once they go out of season, I can substitute the strawberries with oranges. Mmmmmmm.
DeleteIf I can still find strawberries before they go out of season, I will have to try this pretty salad. Thanks for sharing :)
ReplyDeleteIf you can't use strawberries, maybe try some oranges. I think the citrus would taste good with this particular dressing, especially if you add avocado.
DeleteThanks so much for stopping by!
Lovely salad idea (although I am never sure about fruit in a salad). It's a little while still before we will have strawberries in season. Will have to try this then. Have a great week.
ReplyDeleteOh, I love berries and oranges in my salads, especially if I have avocados, too.
DeleteThanks for visiting!
Oh, you've got me craving that salad and anxious to see more recipes from that cookbook. Thanks!
ReplyDeleteIt's a fantastic cookbook. I'll have more to share in the coming months. Thanks so much for stopping by!
DeleteI would have never thought of using ramen noodles for anything but the soup. No imagination I guess. Am pinning this one. Thanks.
ReplyDeleteI never would've thought to use them either! They make a nice crunchy topping, though. My husband thinks I should create something with chocolate on them. Maybe an ice cream topping? ;)
DeleteThanks for stopping by and the pin.
that ramen crunchy topping sounds very interesting......
ReplyDeleteIt's very tasty. I need a lot of willpower to keep from eating it by the handfuls! ;)
DeleteThis looks and seems so yummy. Thanks for sharing Les.
ReplyDeleteIt's wonderful, Diane! And mostly healthy. ;)
DeleteI was just going to say, "Any salad with butter sounds like it's right up my alley!" Seriously, it sounds (and looks) delicious. What a gorgeous color dressing, a shade I'd love to paint a room in my house.
ReplyDeleteIt's delicious, Meredith. I've been making salads all week, using up the dressing and topping in spite of the fact that I don't have any strawberries or avocados. Lettuce, tomatoes, radishes, cucumbers and oranges work just as well.
DeleteI agree about the color of the dressing, although in "real life" it's a bit more red and not quite so orange-y.
This salad looks lovely and delicious.
ReplyDeleteLovely, delicious and good for you! :)
DeleteThanks for stopping by.
Okay, it DOES look lovely, and I like the addition of ramen. I wouldn't have thought of that, but I'm sure it's delicious. YUM. Need to make this soon.
ReplyDeleteGo for it! It's a super easy recipe and one that will impress your friends and family. I took it to a dinner party a few weeks ago and everyone went back for seconds!
DeleteThanks for visiting!
I've made this salad many times. It's so pretty and never disappoints.
ReplyDeleteJulie, it's been a long time since I've made this salad. Thanks for your comment and reminding me that it's time to make it again!
Delete