1 cup chopped celery
1 cup craisins (I like the cherry flavored)
1 cup grated monterey jack cheese
6 oz whole pecans
1/3 cup sugar
In a med skillet heat pecans & sugar over medium heat, stirring to coat, until sugar has melted & adhered to pecans. Remove from heat, cool, chop. Combine all ingredients & toss.
1/4 cup sugar
scant 1/2 cup apple cider vinegar (measure out 1/2 cup & take out 1-2 Tbsp)
1 Tbsp poppy seeds
1 Tbsp mustard
1 tsp salt
1/4 - 1/2 of a small red onion; diced (depending on how spicy you want it)
1 cup canola oil
Put everything except oil in the blender & pulse to combine & chop onion. Add oil and blend until well mixed & thick.
Pour over salad right before serving.
I got this recipe several years ago from my mother in law & it quickly became a favorite. It is soooo tasty. I could eat the craisins & sugared pecans by themselves, but add them to the rest of the ingredients & it makes one heavenly salad!!