Thanksgiving Recipe: Mandarin Avocado Tossed Salad

We all have a recipe for the Green Bean Casserole and other family favorites.  I am going to share a Salad Recipe for a side dish at Thanksgiving dinner.  We adopted this recipe several years ago thanks to Taste of Home!  It has a mix of colors, shapes and textures that the everyone enjoys.  The whole family, including the kids, love this delicious salad.  Sometimes with add in halved grapes for an extra touch to the salad.

Mandarin Avocado Tossed Salad:

• 1/2 cup Sunflower Kernels
• 1/2 cup slivered Almonds
• 2 tablespoons Butter or Margarine
• 1/2 cup Vegetable Oil
• 3 tablespoons Cider or Red Wine Vinegar
• 1 tablespoon Lemon Juice
• 2 teaspoons Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon ground Mustard
• 1 Garlic Clove, minced
• 4 cups torn Leaf Lettuce
• 1 can (11 ounces) Mandarin Oranges, drained
• 1 ripe Avocado, peeled & cubed
• 1 to 2 Green Onions, chopped

Directions:  in a small skillet, saute sunflower kernels and almonds in butter.  Cool. Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard and garlic; shake well.  In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower kernel mixture.  Drizzle with dressing. Serve immediately. Makes 6 to 8 servings.

We usually prep everything the night before and add the dressing when you are ready to serve.  A wonderfully refreshing salad for any meal.