Cornucopia Salad

• 1/2 cup sliced almonds
• 3 tablespoons sugar
• 4 cups torn leaf lettuce
• 4 cups torn romaine
• 2 celery ribs, chopped
• 4 green onions, chopped
• 1/4 cup dried cranberries
• 1 can (11 ounces) mandarin oranges, drained
• 1 medium apple, chopped
• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crumbled blue cheese, optional

1. In a small heavy skillet over medium-low heat, stir almonds and sugar until sugar is melted and almonds are coated. Cool on waxed paper. Break apart and set aside.
2. In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple.
3. In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper. Drizzle over salad; toss to coat. Sprinkle with almonds and blue cheese if desired.

almonds, sugar, torn leaf lettuce, torn romaine, celery, green onions, cranberries, mandarin oranges, apple, canola oil, sugar, rice vinegar, parsley, salt, pepper, blue cheese

Taken from www.tasteofhome.com/recipes/cornucopia-salad/ (may not work)