Strawberry Romaine Salad by St. Bernard School Board Office

1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic minced
1/2 tsp salt
1/2 tsp paprika
1/4 tsp ground pepper
1 lg head Romaine lettuce
1 head Boston lettuce
1 pt strawberries sliced
1 cup shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted.

Combine first 7 ingredients in a large jar. Cover tightly and shake vigorously. Refridgerate for up to 1 week. Chop Romaine and Boston lettuce. Toss lettuce, strawberries, cheese, walnuts and refridgerated mixture together. Optional: Sesame seeds, raisins or cucumbers.