Ingredients
Units
Scale
- 1/8 cup sugar (you can also substitute a few Tbsp. of honey if you prefer)
- 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.
Instructions
- Instructions
- 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.
