Servings: 10 to 12

4 cups torn iceberg lettuce 4 cups torn iceberg lettuce
4 cups torn spinach 4 cups torn spinach
4 cups shredded red cabage 4 cups shredded red cabage
1 11 ounce can mandarin orange sections, drained 1 11 ounce can mandarin orange sections, drained
12-15 strawberries, quartered 12 to 15 strawberries, quartered
1/2 red onion, sliced amd separated into rings ½ red onion, sliced amd separated into rings
Dressing: subheading: Dressing:
3/4 cup cider vinegar ¾ cup cider vinegar
2/3 cup honey ⅔ cup honey
1 medium onion cut up 1 medium onion cut up
3 tablespoons prepared mustard 3 tablespoons prepared mustard
3 tablespoons poppy seed 3 tablespoons poppy seed

In a large salad bowl, toss together the salad ingredients. Cover and refrigerate until serving time.
To make the dressing: In a blender or food processor, combine the cider vinegar, honey, onion, mustard, ½ teaspoon salt, dash of black pepper. Cover and blend or process until nearly smooth. Stir in the poppy seed. Pour the dressing into a bowl or large jar, cover and refrigerate until serving time.
To serve, add half the dressing to the salad. Toss to coat the salad imgredients well with the dressing. Store the remaining dressing the refrigerator for use another time.