Friday, May 13, 2011
Strawberry - Spinach Crunch Salad
This recipe has become one of our favorite salads for special occasions. It is very simple to make and you can actually have the "crunchy part" made ahead as well as the salad dressing and simply assemble the salad right before serving.
- For the Salad:
1 box of organic baby spinach
1 c sliced almonds
1 c sunflower seeds
1 package ramen noodles, raw and crushed
1/2 stick butter
4 to 6 strawberries, washed and sliced.
- For the Salad Dressing:
1 cup vegetable or canola oil
1/2 cup red vinegar
1/3 cup honey
2 Tablespoon soy sauce.
Melt butter in skillet. Add almonds and ramen noodles. Cook and stir constantly until they are brown. Drain on a paper towel.
Add sunflower seeds to nut mixture. (You'll have enough mix to make at least 3 salads, so use as much as you need and keep the rest in a sealed container)
While the above is cooling, spread the spinach in a big salad bowl or platter. Add about 1/3 of the nuts mix and the sliced strawberries. Right before serving, drizzle dressing to taste.
To make dressing: The best way to mix this is in an air tight container and shake. (I keep mine refrigerated, so next time I need it I simply put it under running hot water to make the oil smooth again)
If you want to "turn the volume up" of this salad, sprinkle some chopped pistachios on top ;-)
Source: Adapted from recipe courtesy of Mendi Walden.