Crunchy Strawberry Kale Arugula Salad

A colleague surprised us at a potluck lunch recently with a beautiful and delicious strawberry salad with a decided crunch - from toasted Raman noodles. A new trick for this old dog.

3 oz baby kale (or spinach, or mixed greens)
3 oz baby arugula

1 pint fresh strawberries, trimmed and quartered

1 package Raman noodles, crushed (flavor pack reserved for another use)

2 Tbsp cup pumpkin seeds

2 Tbsp sliced almonds

2 Tbsp butter, melted

Favorite vinaigrette dressing (I used Vinaigrette Erique)

Preheat toaster oven to 350F. Toss together the Raman noodles, pumpkin seeds and almonds with the butter in a small bowl.

Spread mixture out onto a baking pan and toast the mixture in the oven for about 3-5 minutes, turning often. Watch carefully and toast only until just browned through.

Toss strawberries and spinach in a salad bowl with a bit of dressing, to taste. Top with crunchy Raman mix.

Serves 4.

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