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Crunchy Iceberg Salad with Cashewed Tomato Dressing

This is my twist on the classic Iceberg Wedge with Thousand Island Dressing.
Try the dressing on a sandwich or just as a dip – most find it highly addictive.

For the dressing:
5 or 6 sun-dried Tomatoes soaked in Olive Oil
1 large handful of raw Cashews
3 stalks Celery, diced
¼ C Apple Cider Vinegar
1 to 2 C Olive Oil
Pinch of crushed red pepper
Water to thin

For the Salad:
1 Head iceberg Lettuce
1 Small red Onion, sliced

Making the dressing:
After the soaked Tomatoes are soft, throw them into a blender with the soaking oil, Cashews and Cider Vinegar.
Begin to blend, adding additional Olive Oil if needed.
Stir in the Celery to serve

Putting it all together:
Slice the Onions thinly with a knife or mandoline.
Cut the Lettuce in wedges
Pour a heaping spoonful of the dressing on the wedge and top with sliced Onions.