CATHRYN DANIELS
SALAD
1 head romaine lettuce, torn into pieces
1 head green leaf lettuce, torn into pieces
1 cup chopped celery
1 (11 oz) can mandarin oranges, drained
2 avocados, cut into chunks
2 apples, sliced
1/2 cup dried craisins
1/2 cup crumbled blue cheese
DRESSING
1/2 cup sugar
1 teaspoon grated onion
1/2 teaspoon salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds
Combine dressing ingredients and refrigerate until ready to use. Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool, then break into pieces. Toss salad ingredients, almonds and dressing just prior to serving.
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