My wife whipped this up for a quick lunch. The salad has several types of lettuce, walnuts, mandarin oranges, avocado, cucumber, and tomato, topped with pan-fried skinless chicken strips.
I made the vinaigrette with extra virgin olive oil, balsamic vinegar, and salt/pepper in about two minutes. My oil to vinegar ratio was 3:1. My wife wants less vinegar next time.
Sprinkle on Weber Roasted Garlic and Herb Seasoning for extra zing, if desired. I may add this to my next batch of vinaigrette.