Yield: 8 to 10 servings

DRESSING:

1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons sugar, or a little less
1/4 teaspoon salt or less
1/2 teaspoon dry mustard
1 or 2 cloves garlic, crushed

SALAD:

2 tablespoons butter
1/2 cup sunflower seeds,shelled
1/2 cup slivered almonds
1 head leafy lettuce
2 or 3 green onions, finely chopped
1 x 10 ounce can mandarin oranges, drained
1 ripe avocado, peeled and sliced (optional)

Combine dressing ingredients in an empty jar. Shake to blend.

Heat butter in frying pan and saute sunflower seeds and almonds until golden brown. Drain in paper towels thoroughly, changing towels after they get saturated with the oil. Prepare remaining ingredients. Add cooled seeds and almonds. Toss with the dressing just before serving.

Recipe can be doubled.