Ingredients
1/2 cup sunflower kernels1/2 cup slivered almonds2 tablespoons butter1/2 cup vegetable oil3 tablespoons cider or red wine vinegar1 tablespoon lemon juice2 teaspoons sugar1/2 teaspoon salt1/2 teaspoon ground mustard1 garlic clove, minced4 cups torn leaf lettuce1 can (11 ounces) mandarin oranges, drained1 ripe avocado, peeled and cubed1 to 2 green onions, chopped
Preparation
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.
