Strawberry Crunch Salad

By Valerie's Kitchen

Ingredients

1 package ramen noodles (without the seasoning packet)
¾ cup sliced almonds
2 tablespoons butter (melted)
1 artisan romaine heart (well chopped)
5 ounce container baby spinach and arugula blend
1 pound strawberries (hulled and sliced (about 3 cups sliced))
½ small red onion (sliced thinly and cut into short strips (about 1 cup))
4 ounces crumbled goat cheese or feta cheese
1 recipe Champagne Vinaigrette

Prep Time15mins
Cook Time5mins
Servings8

Instructions

Preheat the oven to 350 degrees F.

Place the ramen noodles in a gallon size zippered plastic storage bag, press out as much air as possible, and seal the bag. Using the flat side of a meat mallet, lightly pound the ramen noodles until crushed. Open the bag and add the almonds and melted butter. Seal the bag and shake it until the noodles and almonds are coated in the butter. Pour the mixture out over a large rimmed baking sheet, shaking the pan to spread it out. Bake for 5 to 6 minutes, stirring with a spatula halfway through the cooking time. Watch closely and remove from the oven as soon as the mixture is beginning to brown (this can happen quickly). Remove from the oven and set aside to cool while you prepare the rest of the salad.

Arrange the greens, strawberries, onions, and about half of the cheese in a large bowl. When ready to serve, top with ramen/nut mixture and toss just enough dressing to coat everything. Top with the remaining cheese and serve immediately.