Pineapple Avocado Salad (Ashley Pasko)

A lot like the one at Tia Rosas Restaurant

Chopped Romaine lettuce
Thinly sliced red onion
Sliced fresh pineapple
Sliced avocado

Poppyseed Dressing
In blender combine:
½ c sugar
1 tsp salt
1 tsp dry mustard
½ tsp onion powder
1/3 cup cider vinegar
1 Tbsp lemon juice
1 c canola oil
Blend well then pour into salad dressing jar. Stir in:
1 ½ Tbsp poppyseeds

This salad needs to be eaten right away after the dressing is poured on. It gets soggy quick. So serve the dressing on the side.