1 head lettuce, torn into bite-size pieces
1 sm. cucumber, sliced
1/4 red onion, sliced

DRESSING:

1 c. honey
1 c. vinegar
1 c. vegetable oil
1 tbsp. poppy seeds
2 slices red onion, finely chopped

In a large mixing bowl, toss lettuce, cucumber and red onion; set aside. In a glass jar with a tight fitting lid; combine all dressing ingredients; shake until blended.

Just before serving, pour about 1 cup dressing over salad; toss lightly. Cover and refrigerate remaining dressing. Yield 3 cups dressing. (If cooking for 2: Dressing may be kept in the refrigerator for 1 week.)