Almond-Orange Tossed Salad

• 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
• 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

1. 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.
2. 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.

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

Taken from www.tasteofhome.com/recipes/almond-orange-tossed-salad/ (may not work)