http://allrecipes.com/recipe/grandma-susies-macaroni-salad/detail.aspx 

Ingredients

• 1/4 cup finely chopped onions
  1/4 1/4cup cup(60 mL) (60 mL)
  finely chopped oniononions


• 1/4 cup vegetable oil
  1/4 1/4cup cup(60 mL) (60 mL)
  vegetable oil


• 2 tbsp red wine vinegar
  2 2tbsp tbsp(30 mL) (30 mL)
  red wine vinegar


• 1 tbsp packed brown sugar
  1 1tbsp tbsp(15 mL) (15 mL)
  packed brown sugar


• 1 tbsp tomato paste 1 1tbsp
  tbsp(15 mL)
  (15 mL) tomato
  paste


• 1/2 tsp dry mustard 1/2 1/2tsp tsp(2
  mL) (2 mL) dry
  mustard


• 1/4 tsp each
  salt and pepper 1/4 1/4tsp tsp(1
  mL) (1 mL) each salt
  and pepper

Preparation


In bowl, whisk together onion, vegetable oil, vinegar, brown sugar, tomato
  paste, dry mustard, salt and pepper. (Make-ahead: Refrigerate in airtight
  container for up to 1 week.)

Fresh, light and tangy with zesty orange, this dressing is
  enough to coat 15 cups (3.75 L) of mixed greens, perfect for eight people. Use
a  combination of spinach and Boston and leaf lettuces, then accent both the
colour  and dressing with a sliced orange.



Ingredients

• 1 tsp grated orange rind
  1 1tsp tsp(5 mL) (5 mL)
  grated orange rind


• 1/4 cup orange juice
  1/4 1/4cup cup(60 mL) (60 mL)
  orange juice


• 2 tbsp white wine vinegar
  2 2tbsp tbsp(30 mL) (30 mL)
  white wine vinegar


• 1 tsp poppy seeds 1 1tsp
  tsp(5 mL)
  (5 mL) poppy
  seeds


• 1/2 tsp granulated sugar
  1/2 1/2tsp tsp(2 mL) (2 mL)
  granulated sugar


• 1/4 tsp salt 1/4
  1/4tsp tsp(1 mL) (1 mL) salt


• 1 pinch pepper 1 1pinch
  pinchpepper


• 1/3 cup vegetable
  oil 1/3 1/3cup cup(75
  mL) (75 mL) vegetable
  oil

Preparation


In bowl, whisk together orange rind and orange juice, vinegar, poppy seeds,
  sugar, salt and pepper; gradually whisk in oil. (Dressing can be
  refrigerated in airtight container for up to 3 days; whisk before
  using.)

Ingredients

• 1 (or 2 small) pita breads , cut_into
    bite-size pieces1 1(or 2 small) (or 2
  small)pita
    breadpita breads, cut_into
    bite-size pieces


• 1 head Boston leaf lettuce
  1 1head headBoston
    leaf lettuce


• 1 cup sliced cucumbers
  1 1cup cup(250 mL) (250 mL)
  sliced cucumbercucumbers


• 1/3 cup toasted chopped pecans
  1/3 1/3cup cup(75 mL) (75 mL)
  toasted chopped pecanpecans


• 1 pinch salt 1
  1pinch pinchsalt


• 1 pinch pepper 1 1pinch
  pinchpepper


• Pomegranate
    Vinaigrette:


• 1 large pomegranates
  1 1large largepomegranatepomegranates


• 1/4 cup fresh lemon juice
  1/4 1/4cup cup(60 mL) (60 mL)
  fresh lemon juice


• 1 clove garlic ,
  minced1 1clove
  garliccloves of garlic, minced


• 3/4 tsp ground cumin
  3/4 3/4tsp tsp(4 mL) (4 mL)
  ground cumin


• 1/2 tsp pepper 1/2 1/2tsp tsp(2
  mL) (2 mL) pepper


• 1/4 tsp ground coriander
  1/4 1/4tsp tsp(1 mL) (1 mL)
  ground coriander


• 1/4 tsp salt 1/4
  1/4tsp tsp(1 mL) (1 mL) salt


• 1/2 cup extra
  virgin olive oil 1/2 1/2cup cup(125
  mL) (125 mL) extra
  virgin olive  oil

Preparation


Preheat oven to 375°F (190°C).


Cut pomegranates into quarters; gently squeeze out seeds and juice into bowl,
  peeling away skin layers if necessary. Strain to separate seeds from juice;
  reserve seeds and juice.


Whisk lemon juice, garlic, cumin, pepper, coriander, and salt into juice,
  gradually whisk in olive oil. (Make-Ahead: Cover and refrigerate for up to
  24 hours; bring to room temperature and whisk before serving.) Reserving
  some seeds to sprinkle on top as garnish, stir seeds into vinaigrette.


Spread pita on rimmed baking sheet; toast for 8 minutes or until crisp and
  lightly golden. Let cool. Tear lettuce into bite-size pieces. In salad bowl,
  toss together lettuce, cucumber, pecans and pita pieces. Toss with 3/4 cup (175
  mL) of the vinaigrette. Season with salt and pepper.