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Use ramen noodles, crushed,flavor packet discarded.
Use sliced almonds.
Provide sunflower seeds.
Prepare butter,melted.
Provide romaine lettuce washed and dried.
You need bag spinach.
You need to prepare strawberries hulled and thinly sliced.
Provide grated parmesan cheese.
Prepare Dressing.
Provide sugar.
You need red wine vinegar.
Provide vegetable oil.
Provide paprika.
You need to prepare salt.
You need garlic minced.

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In a small bowl,mix the ramen noodles,almonds,sunflower seeds and melted butter. You need to toast the mixture. I toasted mine in a skillet on the stove stirring occasionally until browned, remove and let cool.. You can toast them in the oven at 400 degrees Fahrenheit stirring occasionally until browned about 10 minutes. Remove from oven and set aside to cool..
Tear the lettuce and combine in a large bowl with the spinach,strawberries and cheese. Refrigerate..
Dressing. Dissolve the sugar in the vinegar. Combine the oil,paprika,salt and garlic and then add to the sugar-vinegar mixture. Mix well and refrigerate til ready to serve..
When ready to serve,sprinkle the crunch topping over salad and toss salad with enough dressing to coat the greens. You will have plenty of leftover dressing..
To preserve the salad for another meal,keep the strawberries,crunchy topping, and dressing separate and prepare individually as needed.

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