Ashley's Salad

And a classic from the class dinners of the later days in Rochester! A delicious, crowd-pleasing salad from the Bournes. Featured at Amy's baby shower, too, in massive quantities. Ashley notes that she doubled the salad (from how it's given here) and halved the dressing, and there was still plenty of dressing. I've gone ahead and given the halved dressing amount, which by that calculation, should still be about twice the amount you need to dress one salad.

Apple Craisin Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 c Craisins
1 Granny Smith apple (thinly sliced); toss it in dressing to prevent browning
1 to 1 1/2 c slivered almonds

Dressing

3/4 c sugar
1 t dry mustard
1 t salt
1/3 c vinegar
1 1/2 t onion juice (grated purple onion)
1 c salad oil
1 T poppy seeds

Candy the almonds by putting 3-4 T of sugar in frying pan. Put in nuts and cook until sugar melts and coats the nuts on medium-high heat. Be sure to keep stirring until the nuts turn a light brown. This will happen very fast-- don't overcook! When they are browned, remove from heat and spread nuts onto a plate for cooling. You will need to spread them and break them apart because they will stick together.

Dressing: Put all ingredients into a blender and mix thoroughly.