| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 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
- 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
Instructions
- For the salad: Preheat the oven to 400 degrees 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 minutes. 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 the 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 676 |
| Total Fat | 50 g |
| Saturated Fat | 12 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 15 g |
| Cholesterol | 37 mg |
| Sodium | 743 mg |
| Serving Size | 1 of 6 servings |
| Calories | 676 |
| Total Fat | 50 g |
| Saturated Fat | 12 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 15 g |
| Cholesterol | 37 mg |
| Sodium | 743 mg |
Reviews
Superb salad and the dressing was so good you could eat it with a spoon!
I was trying to type a five star review. NOT A ONE. THIS WAS AN AMAZING SALAD !!!!!!❤️ ❤️❤️❤️My guests went for seconds and all wanted the recipe.
This is my go too summer salad for all my bbqs. My family loves it and it really is so good!
Perfect salad, goes great with anything. I have paired it with steak dinners and also sandwiches and appetizers for bridal and baby showers.
We love crunch in our salads and boy did this do the trick. I toasted the noodles, nuts, and sunflower seeds in about half the recommended butter for 18 minutes. Perfect! Toasting made a big difference. I don’t recommend skipping this part. I substituted French feta for the parmesan and since the dressing didn’t sound like my cup of tea, I made Rachael Ray’s Strawberry Balsamic Vinaigrette. Delicious combination. I’m going to make this with mango or peach next time.
This was ab-so-lute-ly delicious!! This was my first time making a red wine vinaigrette dressing. I have a salad requirement for my kitchen class and so I made this. I shared it with some of my instructors who absolutely loved it! I share this very recipe with so many people. Once again it was perfect and so good.
This is the best salad and dressing recipe ever! I have served this more times than I can count and the responses are always the same. I’m often told that I need to bottle the dressing and sell it. Yes. It’s that good.
What a wonderful salad and the dressing is out of this world food!! This recipe makes a lot of dressing, more than you will need for this salad. I’m not complaining though, as having extra is great! I’m going to try it as a chicken marinade!
Fantastic
Great!!