Mandarin & Avocado Salad w/Citrus Vinaigrette Dressing
1/2 cup roasted sunflower kernels
1/2 cup toasted slivered almonds*
1/2 cup vegetable oil
3 Tbsp. apple cider or red wine vinegar
1 Tbsp. lemon juice
1/4 cup sugar or to taste
1/2 tsp. salt
1/2 tsp. ground mustard
1 garlic clove, minced
4 cups torn leaf lettuce
1—11 oz. can mandarin oranges, drained
1 ripe avocado, peeled and cubed
OPT.: 2 green onions, sliced
Toast the slivered almonds at 350 degrees for 8 minutes. Cool and toss with the sunflower seeds.
Put the oil, vinegar, juice, sugar, mustard and garlic in a salad dressing bottle or a Mason jar. Shake well to blend. (I always make a double batch, since this is my favorite dressing for salad).
Using a large salad bowl, layer half your salad, orange segments, avocado, sunflower seeds and almond slivers. Then layer the remaining half of salad ingredients. Serve immediately with dressing.