1 head red leaf or Romaine lettuce, torn
1 c. torn fresh spinach
1 c. red grapes, seeded and halved
1 (11 oz.) can mandarin orange sections, chilled and drained
1/2 c. salad oil
1/3 c. wine vinegar
1 clove garlic, minced
2 tbsp. brown sugar
2 tbsp. minced chives
1 tbsp. curry powder
1 tsp. soy sauce
1/4 c. toasted, slivered almonds
1 avocado, peeled, seeded and sliced (optional)

Combine red leaf or Romaine lettuce, torn spinach, grapes and mandarin oranges.

In screw-top jar, combine oil, vinegar, garlic, brown sugar, chives, curry powder and soy sauce. Pour some dressing over salad, tossing lightly to coat. Pass remaining dressing. Trim top of salad with toasted slivered almonds and the avocado sliced, if desired. Serves 8.

NOTE: To toast the almonds, spread the slivered almonds in a shallow baking pan. Toast the nuts in a 300 degree oven for 20 minutes, stirring occasionally.