Almond-Avocado Tossed Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I received this recipe from a friend, and my guests always rave about it. It's so easy to prepare! I didn't think it could be improved upon, but almonds add a nice crunch. Fresh and colorful, it also travels well in warm weather. &dmash;Suzanne Sager, Dallas, Texas Ingredients:
3 cups torn iceberg lettuce |
3 cups torn leaf lettuce |
2-1/2 cups fresh baby spinach |
2 medium ripe avocados, peeled and chopped |
1 can (11 ounces) mandarin oranges, drained |
1 small cucumber, halved lengthwise, seeded and sliced |
1 small sweet red pepper, chopped |
1/2 cup honey-roasted almonds |
1/2 cup red wine vinaigrette or vinaigrette of your choice |
Directions:
1. In a large salad bowl, combine the first seven ingredients. Sprinkle with almonds. Drizzle with vinaigrette and toss to coat. Serve immediately. Yield: 14 servings.
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