Curry Salad

 from nicole

Lettuce-ripped and cut (spring lettuce mix or red leaf lettuce would be good)
Strawberries-sliced
Blueberries-whole
Avocados-sliced (optional)
Toasted almonds-sliced or slivered (or candied pecans)
Dried cranberries
Curry Salad Dressing

Add however much or little of everything. Mix together and serve.

For a fall salad, substitute pears (peeled and cut) for the strawberries and leave out the avocado.

Curry Salad Dressing

1 c mayonnaise
1/2 tsp curry powder
2 tsp vinegar
2 tbl milk
1 tsp granulated sugar

Mix all the ingredients together. Pour over the salad and mix well. Serve right away.

~Notes~
*If you leave the milk out of the dressing, it keeps longer. Just refrigerate and use as needed.
*If you think there will be leftovers to the salad, have everyone add their own dressing and avocado. These would cause the salad to go icky when stored. (I know. Very technical chef type word there.)