Strawberry Salad

1		ramen noodles, crushed, flavor packet discarded
1/4  cup		sliced almonds
1/4  cup		sunflower seeds
1/2  tablespoon		butter, melted
2  cups		head romaine lettuce, washed and dried
5  ounces		One 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  teaspoon		salt
2		cloves garlic,s minced

Tip: For nutritional information on all the ingredients in Strawberry Salad just click on each ingredient name. Then adjust the serving size for any Strawberry Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.

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.