For the Dressing:
1/3 cup sugar
1/4 cup apple cider vinegar
2 teaspoons onion, grated
1 teaspoon dijon mustard
1/2 teaspoon salt
1 tablespoon poppy seeds
2/3 cup vegetable oil
For the Salad:
2 heads romaine lettuce, chopped
1 large pear, peeled and diced
1 large apple, peeled and diced
1 (6 oz) package Jones Diary Farm Canadian Bacon, chopped
1 cup cashews
1/3 cup shredded parmesan cheese
Combine all dressing ingredients in large container with tight fitting lid. Shake well, until combined.
Combine all salad ingredients in large bowl. Toss to combine.
Pour dressing over salad just before serving.
You may have extra dressing. Store leftover dressing in fridge.