Strawberry Salad. Strawberry and Spinach Salad with Honey Balsamic Vinaigrette This is a great, easy summer salad with a lot of options as to mixing and matching. When the Gorgonzola cheese and balsamic vinaigrette combine it gets all tart and creamy! In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter.

Fresh Strawberry Salad makes about four main dish sized servings. For added protein add grilled or rotisserie chicken, salmon, turkey breast, or tuna. How to Toast Nuts for Strawberry Salad. You can cook Strawberry Salad using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Strawberry Salad

You need 1 pkg of ramen noodles, crushed,flavor packet discarded.
You need 1/4 cup of sliced almonds.
Prepare 1/4 cup of sunflower seeds.
It's 1/4 cup of butter,melted.
Prepare 1 head of romaine lettuce washed and dried.
It's 1 (5 ounce) of bag spinach.
You need 1 pint of strawberries hulled and thinly sliced.
You need 1 cup of grated parmesan cheese.
It's of Dressing.
It's 3/4 cup of sugar.
You need 1/2 cup of red wine vinegar.
It's 3/4 cup of vegetable oil.
You need 1/2 teaspoon of paprika.
You need 1/2 teaspoon of salt.
It's 2 cloves of garlic minced.

Toasted nuts make the perfect addition to this Strawberry Salad. Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Add the arugula to a large bowl. This strawberry-spinach salad makes a wonderful light summer meal.

Strawberry Salad instructions

In a small bowl,mix the ramen noodles,almonds,sunflower seeds and melted butter. You need to toast the mixture. I toasted mine in a skillet on the stove stirring occasionally until browned, remove and let cool.. You can toast them in the oven at 400 degrees Fahrenheit stirring occasionally until browned about 10 minutes. Remove from oven and set aside to cool..
Tear the lettuce and combine in a large bowl with the spinach,strawberries and cheese. Refrigerate..
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 refrigerate til ready to serve..
When ready to serve,sprinkle the crunch topping over salad and toss salad with enough dressing to coat the greens. You will have plenty of leftover dressing..
To preserve the salad for another meal,keep the strawberries,crunchy topping, and dressing separate and prepare individually as needed.

All of the flavors and colors complement one another very nicely. Farmers here in Washington grow a lot of strawberries, and they're the sweetest ones I've ever tasted. I'm always looking for new and different ways to use them. —Perlene Hoekema, Lynden, Washington Strawberry Spinach Salad. You know how I love my spinach salads, especially when there's an abundance of fresh summer strawberries involved! And especially when it is National Salad Month!