The Stone Pipe Inn Salad

The Stone Pipe Inn Salad

SALAD
16 ounces fresh spinach
16 ounces spring greens
1/4 red onion, sliced longways
1/4 lb crisp bacon, crumbled
4 ounces cashews
1 pint fresh strawberries, cleaned and sliced
8 hard-boiled eggs, sliced (garnish)

DRESSING
2/3 cup canola oil
1/3 cup cider vinegar
2/3 cup sugar
1 teaspoon celery salt
2 teaspoons prepared yellow mustard
1 small onion (finely diced)

Toss the salad ingredients (except for the eggs) and divide it up on to plates in desired portion sizes (4 recommended).
Garnish each plate with the sliced eggs.
Mix the all the dressing ingredients either by shaking (I use a small carafe with a plastic lid) or by a few pulses in the food processor/blender.
Apply a small to moderate amount of the blended dressing to each salad.