Salad
7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1 cup crumbled Gorgonzola cheese (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)
Dressing
1/3 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
# 1 deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
# 2 In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
