Crunchy Topping:

This is absolutely delicious – I made this the day before I assembled the salad and found out they are scrumptious as a snack.

• 1 pkg. Ramen noodles any flavor, crushed and packet discarded (I always crush them in the package as it saves your fingers from the rough noodles)
• 1/4 cup sliced almonds (walnuts would be a good substitute)
• 1/4 cup sunflower seeds (salted and dry-roasted)
• 1/4 cup unsalted butter, melted (you could probably use a little less)

Preheat the oven to 400 degrees. Combine the Ramen noodles, almonds, sunflower seeds and  melted butter in a small bowl. Transfer to a baking sheet and toast, stirring occasionally, about 10 minutes (13 minutes in my oven after opening the door a few times to stir); watch carefully. Remove and allow to cool.

I also placed them on paper towels to further dry them as there was still a little butter that had not been absorbed. That’s why I said you could probably use a little less butter. You want them to be totally dry before storing them.

Main Ingredients:

• romaine lettuce, torn into pieces
• baby spinach (I like to remove the stems)
• strawberries, hulled and thinly sliced
• Parmesan, grated (to taste)
• small edible flowers like johnny jump-ups
• Parmesan, shaved to garnish (optional)

Add the lettuce, spinach, cheese and strawberries to a large salad bowl.

Just before serving sprinkle the crunchy topping over the salad greens and toss with just enough dressing to taste. Garnish with Parmesan shavings.

Dressing:

• 3/4 cup sugar (I used only 1/2 cup)
• 1/2 cup red wine vinegar
• 3/4 cup vegetable oil
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 2 large cloves garlic, minced (easy on the garlic as I added too much)

Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and add to the sugar-vinegar mixture. Mix well and set aside.

Recipe by cookingwithauntjuju.com