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FRESH BERRIES & SPINACH SALAD WITH CRUNCHY TOPPING

 

 

1 head romaine lettuce

4 cups loosely packed fresh baby spinach

1 pint Georgia Blueberries

1 pint Georgia Strawberries, sliced

3/4 cup feta cheese

1/2 cup bacon bits

Store bought poppy seed dressing

 

 

Crunchy Topping

 

1 package ramen noodles, crushed (discard flavoring packet)
3/4 cup chopped Georgia Pecans
1/4 cup butter, melted

Pinch of kosher salt

 

For the topping, preheat oven to 400º. In a small bowl, combine crushed noodles, pecans, butter and salt. Spread on a baking sheet and toast until browned, stirring occasionally, about 10 minutes.  Set aside to cool.

 

In a large salad bowl, tear lettuce into pieces and toss with spinach, berries, cheese and bacon bits.  Just before serving toss with just enough salad dressing to lightly coat, sprinkle with topping and serve immediately. 

 

Serves 6 to 8.

 

 

 

 

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