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In a small skillet over medium-low heat, cook sugar, without stirring, for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool. In a large serving bowl, combine the iceberg lettuce, romaine, oranges, avocado, celery, onions and almonds. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Yield: 8 servings. Taste of Home.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Pure almond — frangipane, amaretti, cherry pie enhancement