Tuesday, November 27, 2012

Strawberry Salad

Trisha Yearwood's (and Tosha & Jeanna's) Strawberry Salad
For Thanksgiving this year, Jeff and I split the day between his family and mine.  This meant my meal prep skills were going to be put to the test in front of his mom.  Luckily for me I was put in charge of the simplest part of the meal (well, besides the cream cheese corn...), the Strawberry Salad.  This recipe was borrowed and adapted from Home Cooking with Trisha Yearwood and The Food Network.  Bacon was not an original ingredient but with extra pieces lying around we felt it would be a great addition to the salad :)


1 package ramen noodles, crushed, flavor packet discarded
1/4 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup (1/2 stick) butter, melted
One 5 ounce bag baby spinach
1 pint strawberries, hulled and thinly sliced
1 cup grated parmesan
1/4 cup fresh bacon crumbles (optional)

3/4 cup sugar
1/2 cup red wine vinegar
3/4 cup vegetable oil
1/2 teaspoon paprika
1/2 teaspoon salt
2 cloves garlic, minced


1. Preheat oven to 400 degrees F.In a small bowl, mix the ramen noodles, almonds, sunflower seeds, and melted butter.

2. Transfer to baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes.

3. Remove from oven and set aside to cool.

4. Combine spinach, strawberries, and cheese in a large salad bowl.

1. Dissolve the sugar in the vinegar.

2. Combine the oil, paprika, salt, and garlic and then add to the sugar-vinegar mixture.

3. Mix well and store in refrigerator until ready to serve.

Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens (may not be the entire mixture).

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