|Source: Sharon Hammond (1999)|
|Prep time: 30 minutes|
In a screw-top jar, combine oil, lemon juice, vinegar, mustard, salt and pepper. Cover and shake well. Chill until serving time. Arrange desired greens on 8 salad plates. Top with onions, apples, pecan halves, cheese and dried cranberries or pomegranate seed. Pass dressing.