Pasadena Salad

I love, love, LOVE this salad. I first had it at my brother's house just before we switched over to our current eating arrangements - and had to figure out to healthy it up even more. And it was success!

1 head Romaine lettuce, cut
1 cup celery pre-washed, chopped
4 green onions, sliced
1 sliced & cubed avocado
1 granny smith apple, cut up with skin on
1 - 11 oz. can of mandarin oranges, drained
¼ cup dried cranberries (or currants)
½ cup sliced almonds

Dressing:
¼ cup fat-free oil substitute (or extra virgin olive oil)
2 tablespoons fresh, chopped parsley
1-1/4 tablespoon agave nectar (2 tablespoons sugar)
2 tablespoons white wine vinegar
½ teaspoon salt
½ tsp. pepper

Make dressing in blender and set aside. Combine all other ingredients, add almonds and dressing... toss & serve!

NonVegan/NonNatural Sweeteners Version

Add 3 shredded chicken breasts cooked

½ c. crumbled bleu cheese

Caramelize almonds by placing them and 3 tbsp. sugar onto skillet and heat until sugar melts. Don’t burn! Cool before adding to salad ingredients.

Recipe Origin: Mary Ann Cropper
Prep Time: 60 minutes

Serves: 6-8