3/4 cup olive oil
1/4 cup balsamic vinegar
pinch of paprika
1 tsp. fresh garlic, finely minced
1/4 tsp. freshly ground black pepper
1/4 tsp. sea salt
1/4 tsp. Worcestershire sauce
1/8 tsp. dry mustard
3 Tbsp. minced red onion
10 oz. fresh mixed ‘mesclun’ or spring lettuce or baby spinach
1 quart strawberries – cleaned, hulled and sliced
1 – 2 hard-boiled eggs, chopped
1/4 cup slivered almonds
1/4 cup crumbled blue cheese
1/4 cup fresh bacon, fully cooked/browned and then chopped/crumbled
For some protein, add chunks of cooked chicken or turkey . . . add the amount that you prefer, one or two cups depending on how many you are serving.
With an immersion blender, mix together the sugar, olive oil, balsamic vinegar, garlic, paprika, Worcestershire sauce; dry mustard, salt, pepper, and red onion. Blend well until smooth. In a large bowl, combine the spinach, strawberries, chopped eggs, almonds, crumbled cheese, and bacon. Or individually plate each salad to garnish the way that you prefer. Pour vinaigrette over salad, and toss. Or pass vinaigrette around to guests for their own dressing preference level.