Thursday, February 9, 2017


1/2 cup sunflower kernels
1/2 cup slivered almonds
2 tbsp butter
1/2 cup olive or canola oil
3 tbsp cider vinegar
1 tbsp lemon juice
2 tsp sugar
1/2 tsp salt
1/2 tsp ground mustard
1 garlic clove, minced
4 cups torn leaf lettuce
1 can (11-oz) mandarin oranges, drained
1 ripe avocado, peeled and cubed
1 to 2 green onions, chopped

In a small skillet, heat the butter and saute the sunflower kernels and almonds; cool.

In a jar with a tight-fitting lid, combine the oil, vinegar, juice, sugar, salt, mustard and garlic; shake well.

In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower/almond mixture. Drizzle the dressing over all.

Serve immediately after adding dressing to salad.

Yield: 6 to 8 servings
This is a file photo.

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