Strawberry Walnut Salad

• 1 package (3 Oz. Package) Ramen Noodles, Noodles Only
• 1/4 cups Butter
• 1/4 cups Chopped Walnuts
• 6 cups Torn Romaine Lettuce
• 2 cups Fresh Spinach Leaves
• 1 whole Cucumber, Chopped
• 1/2 cups Chopped Green Onion
• 1/4 cups Sugar
• 1/4 cups Canola Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Soy Sauce
• 2 cups Sliced Strawberries
• 12 whole Baby Carrots

1. Break the ramen noodles up (don't use the seasoning packet-save it for a casserole or another dish). Melt butter over medium heat, add noodles and walnuts and cook for 8-10 minutes or until golden brown. Remove from heat and set aside.
2. Toss lettuce, spinach, cucumber, and green onion together.
3. For the dressing whisk together the sugar, canola oil, red wine vinegar, and the soy sauce until well blended. Let sit for a few minutes and whisk again.
4. Top greens with the noodle and walnut mixture. Then top with strawberries and add a few carrots. Drizzle with dressing.

ramen noodles, ubc, ubc, romaine lettuce, fresh spinach leaves, cucumber, green onion, ubc, ubc, red wine vinegar, soy sauce, strawberries, carrots

Taken from tastykitchen.com/recipes/salads/strawberry-walnut-salad/ (may not work)