This salad is a great combination of sweet and crunchy. The strawberries and the dressing add sweetness to the salty and crunchy nuts and ramen mixture. I also like the combination of romaine and spinach lettuce. The colors are vibrant and inviting. Everyone loves this one.
Serves 6 – 8
1 package ramen noodles, crushed, flavor packet discarded
1/4 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup (1/2 stick) margarine
1 head romaine lettuce
5 cups baby spinach leaves
1 pint strawberries, hulled and thinly sliced
1 cup sliced mushrooms
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
3/4 cup vegetable oil
1/2 teaspoon paprika
1 teaspoon kosher salt
2 cloves garlic, minced
For the ramen crunch topping: In a large skillet, melt margarine over medium heat. Add the ramen noodles, almonds, sunflower seeds and cook until toasted and lightly browned. Remove from heat and set aside to cool.
Tear the romaine and combine with the spinach, strawberries and mushrooms in a large salad bowl.
For the dressing: In a covered container, mix sugar, both vinegars, oil, paprika, salt and garlic. Put top on and shake vigorously to blend. Mix well and store in the refrigerator until ready to serve.
Just before serving, sprinkle the crunchy topping over the salad greens and toss the salad with enough dressing to coat the greens.
I never use margarine and am looking forward to your recipes offering oil substitutes. In this case how can we eliminate the margarine?
Heat oil in a sauté pan, about 2 -3 tablespoons, use a neutral oil, like canola oil. Add ramen noodles and nuts and toast them up. Do that in place of toasting them with margarine.