Strawberry Crunch Salad

I tried out a new salad recipe last weekend. I ended up making it twice...it was that good! The raspberry vinaigrette dressing is sooo yummy. Here is the recipe if you are in need of a new salad to try as well. Enjoy! 

Ingredients:
1 package ramen noodles, crushed, flavor packet discarded
1/4 cup sliced almonds
1/4 cup sunflower seeds
1/2 stick butter, melted
1 head romaine lettuce, washed and dried
One 5-ounce bag baby spinach (big handful)
1 pint strawberries, hulled and sliced into quarters
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


Directions
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.

Chop 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.

*I mixed the dressing in a mason jar and had enough for 2 salads.

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