1 bunch red leaf lettuce
1 11-ounce can mandarin oranges, chilled and drained
1 cup sliced, fresh mushrooms
1 small Bermuda onion, sliced and separated into rings
1 green pepper, sliced into rings
1/2 avocado, sliced
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup dill pickle juice
1/2 avocado, mashed
1 tablespoon chopped parsley
2 teaspoons chopped chives
1 teaspoon dill weed
Mix salad ingredients and refrigerate. Mix dressing and chill; toss with salad ingredients just before serving.
Becky Reed
