This recipe is great for special occasions especially in the summertime. I found this recipe in one of my old cookbooks about 15 years ago and it has become a favorite. The recipe was never given out to anyone because it belonged to a caterer until she printed it in her cookbook. Everyone who has had it wants the recipe.
1Put the first 6 ingredients in a blender and blend well. While the blender is still running, slowly add the 1/2 cup vegetable oil. Blend until emulsified (thickened). This keeps the dressing from separating. If desired, at this point you could stir in the following ingredients:
Pour into a storage container and refrigerate until ready to serve.
1 cup sliced almonds
5 rounded tablespoons sugar
In a skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are brown and sugar coated. Turn out onto a plate to cool and break apart.
8 cups of lettuce greens (Spring greens, romaine, iceberg) torn into bite size pieces
1/2 cup chopped celery
4 green onions, sliced thin, (I like only the green part)
2 small cans mandarin oranges, drain and reserve juice for the avocado
1 large or 2 small avocadoes, chopped into small chunks and put in the reserved juice (keeps avocado from turning brown)
2 kiwi's, peeled and sliced
Toss together with just enough of the dressing to coat the lettuce. Do not drown the greens. Garnish with the caramelized almonds.