Vanessa’s Thanksgiving Salad with Pomegranate

My sister Tara got this recipe from her friend Vanessa years ago. It has since become a holiday staple in our family. It isn't particularly inexpensive to make, but is always a crowd pleaser & great for a large group (we double the recipe, with the exception of the lettuce, which we increase to 3 bunches). Pomegranates are generally only available around Thanksgiving, but you can substitute dried cranberries at other times of the year. 

Salad:

2 bunches red leaf lettuce, torn into bite-size pieces
2 avocados cut into ½ inch chunks
1 large pomegranate (seeds only)
2 pears, peeled and cut into ½ inch chunks
1 large red onion, sliced into thin rings
1 block of Gorgonzola cheese, crumbled
1 bag almond slivers, toasted on low with butter and 1 heaping tsp. of sugar
2 cans mandarin oranges, drained

Dressing:

½ t grated orange peel
1/3 cup fresh orange juice
2 T red wine vinegar
¼ cup vegetable oil
2 T sugar
1 T Good Seasons dry Italian dressing mix

Mix the dressing ingredients and chill before mixing with the salad. Toss immediately before serving.