Almond-Orange Tossed Salad

From: Taste of Home

• 8 Servings
• Prep: 20 min. Cook: 15 min. + cooling

Ingredients

• 2 tablespoons sugar
• 1/2 cup sliced almonds
• 4 cups torn iceberg lettuce
• 4 cups torn romaine
• 1 can (11 ounces) mandarin oranges, drained
• 1 large ripe avocado, peeled and cubed
• 1/2 cup diced celery
• 2 green onions, sliced
• 
  DRESSING:
• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• 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 lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat. Yield: 8 servings.

Almond-Orange Tossed Salad published in Taste of Home February/March 2005, p34