Honey Citrus Salad

• 12 cup crisco canola oil
• 12 cup orange juice
• 3 tablespoons lemon juice
• 1 garlic clove, minced
• 1 tablespoon honey
• 1 teaspoon salt
• 14 teaspoon pepper
• 8 cups lettuce, chopped
• 2 cups arugula
• 2 cups cherry tomatoes, halved
• 8 mixed mushrooms, thinly sliced
• 2 ripe avocados, diced
• 1 small onion, chopped
• 1 cup dried cranberries
• 12 cup sunflower seeds
• 12 cup pumpkin seeds

1. VINAIGRETTE: Place all the ingredients in a jar.
2. Cover and shake until combined.
3. Store in the refrigerator for up to 1 week.
4. SALAD: Place all salad ingredeints in a large bowl.
5. Toss with desired amount of salad dressing .
6. Serve immediately.
7. TIPS: Use vinaigrette as a marinade for salmon or halibut.
8. Marinate fish for 10 minutes before baking.
9. Replace the seeds with toasted nuts (almonds, pine nuts, etc).
10. Swap lettuce for spinach.
11. A great addition to any family meal.

canola oil, orange juice, lemon juice, garlic, honey, salt, pepper, arugula, cherry tomatoes, mushrooms, avocados, onion, cranberries, sunflower seeds, pumpkin seeds

Taken from www.food.com/recipe/honey-citrus-salad-431345 (may not work)