Megan's Cornucopia Salad

 1/4 cup slivered almonds (or pre-candied almonds)

1 TB sugar

1 head green leaf lettuce, torn into pieces

1 head Romaine lettuce, torn into pieces

1 cup chopped celery

1 11-oz can mandarin oranges, drained

2 avocados, cut into chunks

2 apples, diced

1/2 cup dried cranberries (or pomegranate erils)

1/2 cup crumbled blue cheese

Dressing:

1/2 cup sugar

1 teaspoon grated onion

1/2 teaspoon salt

1 cup veggie oil

1/3 cup apple cider vinegar

1 tsp dry mustard

3/4 tsp poppy seeds

NOTE: Megans puts more of the good stuff than stated in the recipe.

Combine dressing ingrediates and refrigerate until ready to use. Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool, then break into pieces. Toss salad ingredients, almonds and dressing just prior to serving. 

Carmel sauce

 INGREDIENTS

1 ¾ cups (12 1/4 ounces) granulated sugar
½ cup water
¼ cup light corn syrup
1 cup heavy cream
1 teaspoon
vanilla extract
¼ teaspoon salt


Bring sugar, water, and corn syrup to boil in large heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is amber-colored and registers between 360 and 370 degrees, 2 to 5 minutes longer.
2


Off heat, quickly but carefully stir in cream, vanilla, and salt (mixture will bubble and steam). Continue to stir until sauce is smooth. (Sauce can be refrigerated for up to 2 weeks. Reheat in microwave, stirring frequently, until warm and smooth.)