Bookclub Chicken Salad

This is my most favorite salad - eat it with or without the chicken, depending on if you want it as a main or side dish. The amounts of lettuce and toppings are easily adjusted, depending on how many people you are serving. The dressing makes a LOT, I keep the remaining amount in a Mason jar in my fridge.

Cooked and diced chicken - add as much or as little as you like

Sugared almonds:
8 ounces slivered almonds
4 Tbsp sugar

In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix
1 head Iceberg lettuce, torn into pieces
(You can use Spring Mix and/or Romaine in place of either lettuce)
1 lb bacon, cooked and crumbled
1 c craisins
1 c shredded Mozzarella cheese
Feta cheese, optional

Dressing:
1/2 red onion, or less if onion is large
2 c sugar
4 tsp dry mustard
1 tsp salt
1 c red wine vinegar
2 c vegetable oil

For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.