Almond-orange Tossed Salad

This is very nice for an Easter menu. Very pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. Great for potlucks.

• Ready In: 35 mins
• Serves: 8

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

Directions

1. In a small skillet over medium-low heat, cook sugar, without stirring, for 12-14 minutes or until melted.
2. Add almonds; stir quickly to coat.
3. Remove from the heat; pour onto waxed paper to cool.
4. In a large serving bowl, combine the iceberg lettuce, romaine, oranges, avocado, celery, onions and almonds.
5. In a jar with a tight fitting lid, combine the dressing ingredients; shake well.
6. Drizzle over salad; toss gently to coat. Yield: 8 servings.
7. Taste of Home.