Wednesday, February 18, 2015

Strawberry Salad

This is a recipe from Trisha Yearwood's cookbook and it's probably my favorite new salad that I've tried out in YEARS.  I think it's the ramons....I don't know why, but I hear those little jewels on a salad.  It's easy, fresh, and if you accidentally eat some of that spinach with all the other fun stuff, it's also healthy....who knew?
Strawberry Salad
Ingredients:  1 pkg ramen noodles (crushed, discard the flavor package), 1/4 c. sunflower seeds, 1/4 c. sliced almonds, 1/4 c. butter (melted-you can use cooking spray for healthier option), 5 oz bag of baby spinach, 1 pint of strawberries (hulled and sliced thin), 1 c. grated Parmesan cheese, 3/4 c. sugar (or sugar subst), 1/2 c. red wine vinegar, 2 garlic cloves (minched), 1/2 t. salt, 1/2 t. paprika, 3/4 c. veg oil (or olive oil), grilled chicken (optional)
1.  Mix the noodles, nuts, and melted butter.  Place on a baking sheet and toast at 350 (stir a few times) for 10 minutes.  Let cool.
2.  Mix lettuce, strawberries, and cheese.
3.  Dissolve sugar in the vinegar.  Add garlic, salt, paprika, and oil.  Mix and store in the fridge until serving.
To serve, toss spinach with dressing and top with noodle and nut mix.