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–+ servings
Strawberry Crunch Salad

Strawberry Crunch Salad: A Refreshing Summer Delight

This Strawberry Crunch Salad combines the sweetness of strawberries with crunchy ramen noodles, perfect for summer.
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Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 15 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 8 cups baby spinach
  • 2 cups fresh strawberries sliced
  • 1 cup sliced green onions or chives
For the Crunch
  • 1 cup toasted almonds or sunflower seeds for nut-free option
  • 3 cups ramen noodles broken into pieces
For Creaminess
  • 1 cup goat cheese or feta
For the Dressing
  • 2 tablespoons honey or agave syrup
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 1/2 cup olive oil or avocado oil
  • 1 teaspoon Dijon mustard or yellow mustard
  • 2 cloves garlic freshly minced
  • to taste teaspoon salt

Equipment

  • mason jar
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Dressing: In a mason jar, combine honey, red wine vinegar, olive oil, Dijon mustard, minced garlic, and salt. Seal the jar tightly and shake vigorously until combined. Chill for at least 15 minutes.
    Strawberry Crunch Salad
  2. Toast the Almonds and Ramen: Preheat oven to 400°F (200°C). Spread almonds on one half and ramen on the other half of a baking sheet. Toast for 5-9 minutes, stirring halfway, until golden. Allow cooling.
    Strawberry Crunch Salad
  3. Assemble the Salad: In a large bowl, combine baby spinach, strawberries, and green onions. Add toasted almonds and ramen. Sprinkle goat cheese on top and toss gently.
    Strawberry Crunch Salad
  4. Dress and Serve: Pour chilled dressing over the salad and toss gently. Serve immediately.
    Strawberry Crunch Salad

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 50IUVitamin C: 100mgCalcium: 8mgIron: 5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep dressing separate to maintain crunchiness.

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