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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Strawberry Crunch Salad Recipe

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This recipe for Strawberry Crunch Salad is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
The "Crunch":
1 pkg. Ramen noodles - crushed, discard seasoning packet
1/4 C. sliced almonds
1/4 C. sunflower seeds
1/4 C. butter (1/2 stick)
The Salad:
1 head romaine - torn into pieces
1 5 oz. bag baby spinach
1 pint strawberries - hulled and thinly sliced
1 cup grated parmesan, feta, bleu or goat cheese (your preference)
The Dressing:
3/4 C. sugar (use a little less if you don't want a sweet dressing)
1/2 C. red wine vinegar
3/4 C. vegetable oil
1/2 t. paprika
1/2 t. kosher salt
2 cloves garlic - minced
Directions:
Directions:
The Crunch:
Preheat oven to 400º. In small bowl, mix noodles, almonds, sunflower seeds and melted butter. Toss well and transfer to a small baking dish. Toast in oven, stirring occasionally, til lightly browned, about 10 minutes.
Remove and cool. (Can be stored in an airtight container for a week or so, if it lasts that long....makes for a great snack!)
Dressing:
Dissolve sugar well in the vinegar. Combine oil, paprika, salt and garlic. Add to vinegar and mix well. (Can make all in blender, drizzle in the oil mixture) Refrigerate til ready to use.
Salad:
Place greens, strawberries and cheese in salad bowl. Sprinkle the crunch, and toss with enough dressing to coat.
Personal Notes:
Personal Notes:
This was one of my top selling salads this summer at Crabby's..

 

 

 

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