From the kitchen of Leslie Eller Gonzales

This recipe came from my friend Leslie, who is no longer with us on this plane of existence, but she lives on in our memories as the Martha Stewart in the back woods!  Leslie had an amazing array of talents and passions and collecting and trying out recipes was one that I recognized from my own Mother who shared that same passion.  Both she and my Mother may not have made all the recipes that they collected, but the ones that they did became some of my very favorites.  I serve this salad for company (along with Shrimp Marinara Pasta)) and it is an absolute hit every time.

Dressing

1 c. sugar
2 tsp. dijon mustard
2 tsp. salt
2/3 c. raspberry vinegar
3 T. red onion (finely chopped)
2 c. salad oil (not olive oil)
3 T. poppy seeds

Mix sugard, mustard, salt, & vinegar.  Add onion, mix thoroughly.  Add oil slowly, beating constantly until thick.  Add poppy seeds, beat for a few minutes.  Store in cool place or fridge.

Salad

greens
avacado
cucumber
mushrooms
feta cheese
toasted pinons (375 degrees 3-4 minutes)