Spring Salad with Strawberries and Balsamic Vinaigrette



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

1. 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.
2. In a large bowl, combine the spinach, strawberries, chopped eggs, almonds, crumbled cheese, and bacon. Pour vinaigrette over salad, and toss, or pass vinaigrette around to guests for their own dressing preference level.



Servings: 4 servings