Pink Salad

This salad has been a family favorite for years.  It was first brought to Grandma's 80th birthday party by a dear friend, Jillian.  Since then the recipe has been passed around the extended family.  It resurfaced recently and we have enjoyed it all over again!  It was the perfect salad for my daughter to take to a gathering with some of her friends today, and there was enough for my husband and I to enjoy for lunch too!
It is one delicious salad. Perfect for any gathering.

Pink Salad 
Romaine Lettuce
Red Leaf Lettuce
Cooked Bacon--about 6 slices, diced
Mozzarella or Jack Cheese, 1/4 inch dice
Dried Cherry and Berries Mix
Sugared Almonds--1 cup sliced almonds, 1/4 cup sugar. Heat in a non-stick pan over low heat till sugar is dissolved and almonds are a light brown. Keep a close eye on this--they are easy to burn.
Diced Cooked Chicken--if you want this to be a main dish salad.
Pink Dressing
1/8 of a Red Onion (yes this is enough)
1/4 cup Red Wine Vinegar
1/2 cup Sugar
1/2 teaspoon Dried Mustard
3/4 teaspoon Salt
1/2 cup Oil
Using a immersion blender or food processor blend onion, vinegar, sugar, salt and dried mustard. Slowly add oil and blend until you have a beautiful thick, creamy, smooth pink dressing.
Mix together all salad ingredients, dress salad just before serving.
(Printable Recipe)