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