Bab’s & Eileen’s Strawberry Salad
INGREDIENTS
Salad:
1 (3 oz/85g) pkg dried ramen noodles, crushed
¼ cup sliced raw almonds
¼ cup sunflower seeds
¼ cup unsalted butter, melted
1 large head romaine lettuce, washed and dried
5 oz (140g) arugula or baby spinach
1 pint (12 oz) strawberries, hulled and thinly sliced 1 cup grated Parmesan cheese
Dressing:
½ cup granulated sugar
½ cup red wine vinegar
¾ cup Kefi Life® EVOO
½ tsp paprika
½ tsp kosher salt
3 cloves garlic, minced
*This recipe comes from America’s Most Lovable Grandma, Barbara Costello, @brunchwithbabs, one of our favorite female entrepreneurs, who has been featured on Good Morning America (& taken us along with!) Check out her entertaining tips and recipes on her Social Media Pages!
DIRECTIONS
Preheat the oven to 350°F (180°C). In a small bowl, mix the ramen noodles, almonds, sunflower seeds, and melted butter. Transfer to a baking dish and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
Tear the romaine lettuce into bite-sized pieces.
In a large bowl, combine the lettuce, arugula, strawberries, and Parmesan. Cover and refrigerate.
Prepare the dressing. In a small bow, dissolve the sugar in the vinegar. Add the oil, paprika, salt, and garlic, and mix well.
Just before serving, sprinkle the crunchy topping over the salad mixture and toss with just enough dressing to coat the greens. Make sure not to overdress the salad. Serve immediately. Reserve leftover dressing in an airtight container in the refrigerator for up to 1 week.
