Ingredients: 1/2 cup 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 cup torn Bibb lettuce or Boston lettuce 1 cup torn escarole 1 (11 oz.) can mandarin orange sections, drained 1/4 cup sliced almonds, toasted 1 avocado, seeded, peeled and sliced crosswise Directions: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. |