1Can Mandarin Orangesdrained (I left these out this time since my kids tend to eat those and nothing else)
1Red Bell PepperSliced
1Green Bell Peppersliced
1Can Pineapple Chunksdrained
In a blender combine,
2 1/2TablespoonsWhite Vinegar
2 1/2TablespoonsApple Cider Vinegar
1 1/2Tablespoonsof Poppy Seeds
For the Salad
In a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so as to not get soggy. Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.
Drizzle the dressing and top with cashews, serve immediately.
For the Dressing
Blend the sugar, mustard and vinegars on high until thoroughly mixed, this should only need a few pulses.
Turn off the blender.
Add the purple onion.
Turn the blender back on and in a slow, steady stream drizzle in the canola oil.
Add in the poppy seeds and give the blender a few quick pulses to mix in the poppy seeds.
Chill and serve over the salad.
Cook the chicken in a dish with teriyaki sauce for 30 minutes at 350.