Recipe From: Kylee
1/2 tsp. Salt
1/4 Cup Oil (preferably olive oil)
1 TBSP. Chopped fresh Parsley
2 TBSP. Sugar
3 TBSP. Vinegar
Mix all ingredients in a small container or bowl and chill until combined when shaken and ready to be served.Try to prepare the night before if possible so the flavors can combine, if not then I stick it in the freezer while I make the rest of the salad so the oil and vinegar cool to combine.
1/2 Cup chopped Cashews ( I buy them whole and chop them myself - it's cheaper)
3 TBSP. Sugar
Combine in a medium frying pan over medium to medium high heat. Stir continuously as the sugar melts to make sure it doesn't burn. Heat until most of the sugar is melted and they start to smell toasted. Remove from heat and pour onto a large dinner plate or a pie plate to cool.
1/2 Head of Ice Berg Lettuce
1/2 Head of Romaine Lettuce
1 Cup chopped Celery
2 TBSP. Fresh Green Onion
Toss the salad with the dressing. Top with the crumbled nuts but don't toss, they will all fall to the bottom. I would recommend not putting everything together until you are ready to serve, it just tastes better freshly combined.