MIXED SALAD WITH HOMEMADE POPPY SEED DRESSING

2 heads butter lettuce

1 head red leaf lettuce
2 cans (8-oz each) mandarin oranges, drained
1 cup flaked unsweetened coconut
1 cup slivered almonds
Poppy Seed Dressing (recipe follows)

Wash and drain both types of lettuce; break into bite-sized pieces.

In a salad bowl combine the mandarin oranges with the lettuce pieces.  Add some of the dressing and toss lightly.  Sprinkle the coconut and almonds over the top.

POPPY SEED DRESSING
1/4 cup Splenda granulated or equivalent of your favorite sweetener
1 tsp dry mustard
1/2 tsp salt (may be omitted)
1 tbsp poppy seed
1 small onion, chopped fine

1/2 cup white wine vinegar
1 cup canola or olive oil

In a blender container combine the sweetener, dry mustard, salt, onion and poppy seed; process until smooth.  Add the vinegar and oil gradually, processing constantly until smooth.  Store in refrigerator in a jar with a tight-fitting lid.  Shake before applying to salad.

Yield: 1 1/2 cup

File photo (not this recipe) used for reference only.