Cranberry Almond Salad

Romaine lettuce
Spinach leaves
Iceberg lettuce (not as much as the other two)
½-1 lb. bacon cooked and crumbled
grilled chicken breasts, cut up
8 oz. slivered or slicedalmonds, sugared and browned in 4 T. brown sugar
½ to ¾ c. craisins
½ -3/4 c. shredded mozzarella cheese
¼ c. shredded fresh parmesan cheese

dressing:
¼-1/2 red onion
½ c. sugar
1 t. dry mustard
½ t. salt
¼ c. red wine vinegar
½ c. oil

For salad: mix all ingredients together in large bowl. Just before serving add the parmesan cheese and the dressing. Toss and serve.

For dressing: mix onion and vinegar in blender. Add dry mustard, sugar, salt, and slowly add oil. Blend until completely mixed and mixture gets frothy. Refrigerate until ready to serve (fun note: dressing is pink).

*Notes: bacon and chicken are optional. Other things you could add are sliced fresh strawberries