How To Make Strawberry Crunch Spinach Salad
Crunchy ramen noodles set this spinach salad apart from the rest. The fresh strawberries & tangy red wine vinaigrette complete the summer vibe of this dish.
- 2pkgramen,(3 oz), seasoning discarded
- 10ozbaby spinach
- 1lbfresh strawberries,hulled and sliced
- ¾cupgreen onions,sliced, green portion only
- 4ozgoat cheese,crumbled
For Honey Red Wine Vinaigrette:
- ⅓cupred wine vinegar
- ⅓cupolive oil
- 1tspdijon mustard
Combine all dressing ingredients in a mason jar. Seal with lid then shake to blend well. Chill and allow flavors to meld while preparing salad.
Preheat oven to 400 degrees F. Spread almonds onto one side of a rimmed baking sheet then break ramen into small pieces onto opposite side of baking sheet.
Toast in preheated oven for about 5 to 9 minutes, until almonds are golden brown, tossing once halfway through. Let cool.
In a salad bowl gently toss together spinach, strawberries, green onions, almonds, and ramen. Add goat cheese and give it another light toss.
Pour dressing over top and serve immediately after adding dressing (or plate and add dressing to individual portions).
- Calories: 449.72kcal
- Fat: 27.38g
- Saturated Fat: 7.21g
- Trans Fat: 0.02g
- Monounsaturated Fat: 15.23g
- Polyunsaturated Fat: 3.66g
- Carbohydrates: 43.85g
- Fiber: 5.27g
- Sugar: 20.74g
- Protein: 11.11g
- Cholesterol: 8.69mg
- Sodium: 663.88mg
- Calcium: 135.81mg
- Potassium: 575.73mg
- Iron: 3.97mg
- Vitamin A: 283.36µg
- Vitamin C: 60.48mg
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