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Strawberry Crunch Salad

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We eat salads all the time so I like to look for different ways to make them and found this recipe and changed it up a little bit. It turned out amazing. It included strawberries and since they will be in season soon I figured this would be perfect. After looking over the recipe I decided I would cut the amount of sugar and oil by 1/3.  I also used what I had on hand, pecans and sunflower seeds. It was crunchy and delicious.

You’ll need:

1 package Ramen noodles crushed, packet discarded
1/4 cup sunflower seeds
1/4 cup chopped pecans
2 tablespoons butter melted

1/2 cup sugar
1/2 cup vinegar
1/2 cup oil
1/2 teaspoon paprika
1/2 teaspoon salt
2 cloves of minced garlic

1 head romaine lettuce in bit size pieces
2 cups of spinach
1 pint sliced fresh strawberries

In a small bowl mix the ramen noodles, sunflower seed, and pecans with the melted butter until coated.

Strawberry Crunch Salad 1
Lay out on a parchment lined baking sheet.

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Bake in a 350 degree F oven for 5 minutes or until toasted.
Remove from oven and set aside.

Strawberry Crunch Salad 3

In a small bowl combine sugar, vinegar, oil, paprika, salt and garlic and whisk together.

Strawberry Crunch Salad 4

I then put mine in a jar and refrigerate it until ready to use. This makes it’s easy to shake it up before pouring.

Strawberry Crunch Salad 5
In a large bowl mix your romaine lettuce, spinach and strawberries together.

Strawberry Crunch Salad 7
Pour 1/2 the dressing over the salad and mix.

Strawberry Crunch Salad 8
Ready to serve.

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Strawberry Crunch Salad 10

I used the remaining dressing on another salad the next night.

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