Tuesday, January 6, 2009

Cornucopia Salad

¼ cup slivered almonds
1 Tbs. sugar

1 head green or red leaf lettuce, torn into pieces
1 head Romaine lettuce, torn into pieces
1 cup chopped celery
1 11-oz can mandarin oranges, drained
2 avacados, cut into chunks
2 apples, diced
½ cup dried cranberries
½ cup crumbled blue cheese

½ cup sugar
1 tsp grated onion
½ tsp salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp dry mustard
¾ tsp 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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