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trisha yearwood strawberry salad recipe

Trisha Yearwood's Strawberry Salad Recipe

A strawberry salad this fresh and bright deserves a spot on the table any time of year!
The kicker is how those sweet berries dance with the sharpness of the vinaigrette.
The secret to getting the best texture is using a mix of greens—baby spinach adds a tender bite, while arugula brings a little peppery contrast.
A handful of chopped candied pecans adds a light crunch that balances the softer ingredients.
The dressing should be kept simple—a mix of olive oil, lemon juice, and a touch of honey lets the ingredients shine.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Servings: 6

Ingredients

  • 1 Head Romaine Lettuce
  • 1 Bag Baby Spinach 5 oz
  • 1 Pint Strawberries hulled and thinly sliced
  • 1 Cup Parmesan Cheese grated
  • 1 Package Ramen Noodles crushed, flavor packet discarded
  • 1/4 Cup Almonds sliced
  • 1/4 Cup Sunflower Seeds
  • 1/2 Stick Butter melted
  • 3/4 Cup Sugar
  • 1/2 Cup Red Wine Vinegar
  • 2 Garlic Cloves minced
  • 1/2 tsp Salt

Instructions

  • Preheat your oven to 350°F to get that perfect crunch.
  • Place the ramen noodles, almonds, and sunflower seeds in a pan.
  • Toast them in the oven for around 8-10 minutes until golden brown.
  • Mix the romaine lettuce, spinach, strawberries, and Parmesan cheese in a large salad bowl.
  • In another bowl, dissolve the sugar in red wine vinegar.
  • Add in the minced garlic, salt, and melted butter to make the dressing.
  • Add the toasted ramen noodle mix on top of the salad before serving.
  • Serve immediately to keep the crunch intact!