In late February or early March, it’s strawberry time in Georgia. We look for every opportunity to put a strawberry in something—from appetizers to desserts. Fresh sliced strawberries in this cool garden salad have made it a favorite at our house. What a tasty way to get your fruit and veggies!
In a small bowl, mix the ramen noodles, sunflower seeds, almonds, and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
Tear the lettuce and combine with the spinach, strawberries, and Parmesan cheese in a large salad bowl.
Dissolve the sugar in the vinegar. Combine the garlic, salt, paprika, and oil, and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
Just before serving, sprinkle the crunchy topping over the salad greens and toss the salad with enough dressing to coat the greens.
To save time, this salad can be made without the crunchy topping. It will still be delicious.