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2 Tablespoons Sugar
1/2 cup sliced Almonds
4 cups torn Iceberg Lettuce
4 cups torn Romaine Lettuce
1 (11 ounce) can Mandarin Oranges, drained
1 large ripe Avocado, peeled and cubed
1/2 cup diced Celery
2 Green Onions, sliced
DRESSING
1/4 cup Vegetable Oil
2 Tablespoons Sugar
2 Tablespoons Cider Vinegar
2 teaspoons minced fresh Parsley
1/4 teaspoon Salt
1/4 teaspoon Pepper
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In a small skillet over medium-low heat, cook sugar, without stirring, for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool. In a large serving bowl, combine the iceberg lettuce, romaine, oranges, avocado, celery, onions and almonds. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat.
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