Ingredients:
1 large head romaine lettuce, rinsed & chopped
1 cup chopped celery
1 cup craisins
1 cup grated monterey jack cheese
6 oz whole pecans
1/3 cup sugar
Dressing:
1/4 cup sugar
scant 1/2 cup apple cider vinegar (measure out 1/2 cup & take out 1-2 Tbsp)
1 Tbsp poppy seeds
1 TB mustard
1 tsp salt
1/4 - 1/2 of a small red onion; diced
1 cup canola oil
1/4 cup sugar
scant 1/2 cup apple cider vinegar (measure out 1/2 cup & take out 1-2 Tbsp)
1 Tbsp poppy seeds
1 TB mustard
1 tsp salt
1/4 - 1/2 of a small red onion; diced
1 cup canola oil
Directions:
In a med skillet heat pecans & sugar over medium heat, stirring to coat, until sugar has melted & adhered to pecans. Remove from heat, cool, chop. Combine all ingredients & toss.
Dressing:
Put everything except oil in the blender & pulse to combine & chop onion. Add oil and blend until well mixed & thick. Pour over salad right before serving.
