Trisha Yearwood’s Strawberry SaladShelby
- 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
Preheat the oven to 350°.
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.
Combine cut romaine, spinach, strawberries and parmesan in a large salad bowl.
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.
Just before serving, sprinkle the crunchy topping over the salad with enough dressing to coat the greens.
Source: Trisha Yearwood