1/2 c. dairy sour cream
2 tbsp. frozen orange juice concentrate, thawed
1 to 2 tbsp. milk
2 (8 oz.) pkg. frozen crab-flavored fish sticks, thawed and cut into 1 inch
pieces
3 c. torn Bibb lettuce or Boston lettuce
1 c. torn escarole
1 (11 oz.) can mandarin orange sections, drained
1/4 c. sliced almonds, toasted
1 avocado, seeded, peeled and sliced crosswise

For dressing, in a mixing bowl combine sour cream and orange juice concentrate. Stir until well blended. Stir in enough milk to make dressing of desired consistency. Cover and chill.

For salad, in a large bowl combine fish pieces, lettuce, escarole, orange sections and almonds. Add avocado slices. Pour dressing over lettuce mixture and toss lightly to coat. Makes 4 servings.