The contrast of the textures and crunch in the salad with the lively, sharp taste of the shallot dressing is excellent.
Tear lettuce into bite-sized pieces and place in a large salad bowl. Toss lettuce, cabbage, onions and cashews with 1 to 2 tablespoons of Shallot Vinaigrette Dressing. Add beets last and serve.
Mix all ingredients except the oil in a blender. Slowly drizzle in the oil through the top hole of the blender and continue to blend until the mixture slightly thickens. Refrigerate for storage.