Strawberry salad
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A juicy and refreshing salad of strawberries, spinach, and lettuce. Its berry flavor is perfectly complemented by a zesty dressing. The lightness of the salad is balanced by grated Parmesan cheese and a crunchy topping of toasted sliced almonds, sunflower seeds, and crushed instant noodles. This salad is perfect for the holidays. Your guests will be delighted by the combination of contrasting flavors and textures.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 1 package instant noodles, crushed, no seasoning packet needed
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 55 g butter, melted
- 1 head of romaine lettuce, washed and dried
- 150 g spinach
- 2 cups strawberries, hulled and thinly sliced
- 1 tbsp. grated parmesan
Refueling
- 3/4 cup sugar
- 0.5 cup red wine vinegar
- 3/4 cup vegetable oil
- 0.5 tsp paprika
- 0.5 tsp salt
- 2 cloves garlic, crushed
We recommend
Recipes with similar ingredients: noodles, spinach, romaine lettuce, wine vinegar, Parmesan cheese, strawberry, sunflower seeds, paprika
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). In a small bowl, combine noodles, almonds, sunflower seeds, and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until golden brown, about 10 minutes. Remove from the oven and set aside to cool.
- Tear the lettuce into pieces and combine in a large salad bowl with the spinach, strawberries and cheese.
- For refuelingDissolve the sugar in the vinegar. Mix the vegetable oil, paprika, salt, and garlic, then add to the sugar-vinegar mixture. Mix well and refrigerate until ready to serve.
- Before serving, sprinkle the green salad with the crunchy topping and toss with enough dressing to coat all the leaves, arrange slices of the prepared salad on the side. ham.
Categories:
recipe / Dinner / Salads / Leafy salads / Fruit salads / Trisha Yearwood
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