- 1/3 C. white vinegar
- 3/4 C. sugar
- 2 tsp. yellow mustard (not dried)
- 1 tsp. grated onion
- 1 C. vegetable oil
- 1 tsp. poppy seeds
- 2 pkgs. spring greens mixed with spinach. (Can use any leaf lettuce)
- Craisins, cashews, and cut up Lorraine Cheese
Blend together in blender or mixer the white vinegar, sugar, yellow mustard and grated onion. Slowly add the vegetable oil and poppy seeds.
Dressing can be made ahead and refrigerated. Shake well before adding to greens. Toss salad and add dressing a little at a time. Don't add too much as leftover salad will wilt. If traveling with salad, add dressing just before serving.