Raspberry Salad

Raspberry Salad

1-2 heads of Romain - or your favorite salad greens - chopped
1 can Mandarin Oranges drained
1 c Celery, diced
1 Red Bell Pepper, sliced
1 can Pineapple Chunks drained
4 Green Onions chopped - white and green parts
1 cup Raspberries
1 cup Cashews - or your favorite nut 

Dressing 

3/4 Cup White Sugar
1 Teaspoon Dry Mustard
2 1/2 Tablespoons White Vinegar
2 1/2 Tablespoons Apple Cider Vinegar
1 Tablespoon Diced or grated Red Onion
1 Cup Canola Oil
1 1/2 Tablespoons of Poppy Seeds

In a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so as to not get soggy. Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.
Drizzle the dressing and top with cashews, serve immediately.

For the Dressing
Blend the sugar, mustard and vinegars on high until thoroughly mixed, this should only need a few pulses. Turn off the blender. Add the red onion. Turn the blender back on and in a slow, steady stream drizzle in the canola oil. Add in the poppy seeds and give the blender a few quick pulses to mix in the poppy seeds.
Chill and serve over the salad.