For the dressing

• 1/2 cup sugar

• 1/3 cup lemon juice
• 2 teaspoons onion finely grated (or use food processor)
• 1 teaspoon honey Dijon mustard
• 1 teaspoon salt
• canola or vegetable oil

For the Salad

• 1 cup Monteray jack cheese finely shredded
• 1 cup cashews
• 1/2 cup dried cranberries and cherries
• 1 apple chopped
• 1 pear chopped
• 1 head Romaine lettuce