Fall Salad from November Fest 2010

Fall Salad (recipe from LeAnn Goettel)

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceburg lettuce
3 large Granny Smith apples, chopped
1 red onion, thinly sliced
1 cup pecans, toasted and chopped
1 cup dried cranberries
Blue cheese crumbles
Pecan brittle for garnish

Dressing:

1 red onion
1/4 cup sugar
2 teaspoons dry mustard
1/2 cup red wine vinegar
1 cup canola oil

Wash and pat dry lettuce and break into bite-sized pieces into a large bowl. Add apples, onion, pecan pieces and cranberries. Toss with dressing (don't overdress it.) Serve with blue cheese crumbles and piece of pecan brittle.

To make dressing: quarter onion and put in blender along with sugar, mustard and red wine vinegar. Blend and slowly add canola oil until well mixed.