the Best Salad
Recipe from friend Renée McWilliams of Blair, Nebraska. She was given the recipe from the ladies of the Methodist Church in Modale, Iowa. 

2/3 cup olive oil
1/3 cup fresh lemon juice
1/2 cup sugar
1/4 cup finely chopped onion
1 teaspoon salt
2 teaspoons honey mustard

Using a container or a pint jar with a lid, shake until thickened and refrigerate.

1 bag spinach greens
1 bag baby greens
1 pear, diced
1 apple, diced
1 can salted cashews
1 (6-ounce) bag craisins (sweetened dried cranberries)
12 ounces parmesan cheese (or Swiss cheese)

Mix all salad ingredients, and dressing when ready to serve and toss.  

Serves 12-15.  Best to use it all because this salad does not keep well.