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1 head butter or Boston lettuce
1 (8-ounce) can pineapple chunks
1 cup dried tart cherries
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon dry mustard
1/2 teaspoon poppy seeds
Salt and freshly ground black pepper, to taste
Rinse and drain lettuce; tear into bite-size pieces.
Drain pineapple, reserving 1/4 cup juice.
Put lettuce, pineapple chunks and dried cherries in a large salad bowl; mix well.
Combine vegetable oil, reserved pineapple juice, vinegar, honey, dry mustard and poppy seeds; mix well.
Season with salt and pepper.
Drizzle dressing over lettuce mixture.
Dressing may be refrigerated for several days, if desired.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/
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