Almond-Orange Tossed Salad - cooking recipe

Ingredients

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

Preparation

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. Yield: 8 servings.
Taste of Home.