Cynthia's Sunshine Salad

• 1 head red leaf lettuce
• 1 head boston lettuce
• 8 ounces Baby Spinach
• 1 cup dried cranberries
• 12 red onion, sliced
• 23 cup sugar
• 13 cup light honey
• 1 teaspoon dry mustard
• 5 tablespoons cider vinegar
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• 1 tablespoon poppy seed
• 1 cup salad oil
• 14 cup almonds, pieces
• 1 tablespoon sugar
• 1 teaspoon sugar

1. Tear lettuce into bite-sized pieces.
2. Add spinach, onion and cranberries.
3. In a separate bowl, mix sugar, mustard, paprika, poppy seeds, honey, vinegar, and lemon juice in blender.
4. Turn on blender and slowly drizzle in salad oil.
5. Dressing will thicken to the consistency of honey.
6. Heat sugar and almonds pieces in skillet until almonds are coated.
7. Set aside to cool.
8. Break apart after cooled.
9. Drizzle the greens with dressing and top with the caramelized almonds.

red leaf, boston lettuce, spinach, cranberries, red onion, sugar, light honey, mustard, cider vinegar, paprika, lemon juice, poppy seed, salad oil, almonds, sugar, sugar

Taken from www.food.com/recipe/cynthias-sunshine-salad-290805 (may not work)