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Trisha Yearwood’s Strawberry Salad

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  • 1 pkg ichiban noodles, crushed (discard flavor packet)
  • 1/4 cup sunflower seeds
  • 1/4 cup sliced almonds
  • 1/4 cup melted butter
  • 1 head romaine
  • 5 oz. baby spinach
  • 2 cups strawberries, thinly sliced
  • 1 cup grated parmesan
  • 3/4 cup sugar
  • 1/2 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 3/4 cup vegetable oil
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  • 1

    Preheat the oven to 350°.

  • 2

    Mix the inchiban noodles, sunflower seeds, almonds together and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Cool.

  • 3

    Combine cut romaine, spinach, strawberries and parmesan in a large salad bowl.

  • 4

    Dissolve the sugar in the vinegar. Combine the garlic, salt, paprika and oil then add to the sugar-vinegar mixutre. Store in refrigerator until ready to serve.

  • 5

    Just before serving, sprinkle the crunchy topping over the salad with enough dressing to coat the greens.

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