| 2 bags | (10 oz.) spring greens mix |
| 1 quart | Sliced strawberries |
| 1+ cup | Shredded Monterey Jack cheese |
| 1/2+ cup | Chopped pecans (toast in 350' oven for 5 minutes) |
| 1 cup | Vegetable oil |
| 3/4 cup | Sugar or Splenda |
| 1/2 cup | Red wine vinegar |
| 2 cloves | Minced garlic |
| 1/2 tsp | Salt |
| 1/4 tsp | Pepper |
| 1/2 tsp | Paprika |
Layer spring greens, strawberries. cheese and pecans in a large bowl.
Combine all of the remaining ingredients in a bowl and mix with wire whisk until thick. Pour on salad just before serving.
The dressing can be made in advance and stored in the refrigerator.