red onion, thinly sliced
pecan halves, toasted for 6-10 minutes in a 350 degree oven
1 1/2 tablespoon poppy seeds
3/4 cup white vinegar
1 1/2 cups oil (canola or vegetable)
3/4 cup sugar
1 1/2 tablespoon grated red onion
1/2 teaspoon salt
3/4 teaspoon dry mustard
Place all dressing ingredients in a blender and blend.
Notes: The dressing makes a lot so don't use the whole amount unless you make a really BIG salad. The dressing will also keep in a container for up to 2 weeks in the fridge.
If you want to soften the red onion you can marinate it for a few hours in a small amount of dressing.