Ingredients
2 tablespoons sugar1/2 cup sliced almonds4 cups torn iceberg lettuce4 cups torn romaine1 can (11 ounces) mandarin oranges, drained1 large ripe avocado, peeled and cubed1/2 cup diced celery2 green onions, slicedDRESSING:1/4 cup canola oil2 tablespoons sugar2 tablespoons cider vinegar2 teaspoons minced fresh parsley1/4 teaspoon salt1/4 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 lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.
