Almond-Orange Tossed Salad

• 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

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.

sugar, almonds, torn iceberg lettuce, torn romaine lettuce, mandarin oranges, avocado, celery, green onions, dressing, vegetable oil, sugar, cider vinegar, parsley, salt, pepper

Taken from www.food.com/recipe/almond-orange-tossed-salad-117484 (may not work)