Sweet Pumpkin Salad with Toasted Almonds

Pumpkin mixture*
1 cup boiled pumpkin (fresh or canned) diced*
4 tbsp brown sugar
1 cup apple cider vinegar

Salad
1 head romaine lettuce
1 head iceberg lettuce
2 tomatoes, cut into wedges
1 small onion, diced

Dressing
� cup apple cider vinegar mixture, reserved
1 tbsp grated orange rind
1 tsp cinnamon
� tsp allspice
2 tbsp vegetable oil
Pinch of salt to taste

Garnish
� cup sliced, toasted almonds

*The day before: Mix together brown sugar and one cup of apple cider vinegar. Let diced, cooked pumpkin sit overnight in the cider mixture in a deep bowl.

Drain pumpkin mixture, save the liquid. Toss together salad ingredients in a large bowl, adding diced pumpkin. Set aside

In a large jar, mix together � cup of the reserved cider mixture, plus the remaining ingredients of the salad dressing. Close the jar lid tightly and shake for approximately two minutes, or until consistency is uniform.

Toss the salad with the dressing, and place in a medium sized hollow and rinsed out pumpkin to serve.

Garnish with toasted almonds