1/2 red onion, or less if onion is large
2 cups sugar
4 teaspoons dry mustard
1 teaspoon salt
1 cup red wine vinegar
2 cups vegetable oil
Finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Rerfigerate for several hours for flavors to blend... toss with salad when ready!
*** This recipe makes a TON of dressing... I would use half or less of this to make almost a whole bottle.
1 head romaine lettuce, washed dried and chopped
1/2 cup (approx) craisins
crumbled blue cheese (for a head of lettuce I would use about 2 oz)
15 oz can mandarin oranges, drained
4 oz sugared silvered almonds - in a small skillet sprinkle 3 TBS sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved- do NOT overcook
Toss all ingredients together and enjoy!