Strawberry and Romaine Salad

Dressing

1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Combine well in a shaker and refrigerate.

Salad

1 large head of Romaine lettuce, chopped
1 pint of strawberries, sliced
1 cup monterey jack cheese, diced
1/2 cup chopped pecans, toasted

Toast pecans in a large dry skillet for 5 minutes tossing occasionally to keep from burning. Place strawberries, Romaine and cheese in a large bowl. Top with toasted pecans and toss well with dressing.

Mix dressing well and chill until ready to use.