Ingredients
1/4
cup sliced almonds
4
teaspoons sugar
1/4
cup vegetable oil
2
tablespoons sugar
2
tablespoons white or cider vinegar
1
tablespoon chopped fresh parsley
1/2
teaspoon salt
Dash pepper
Dash red pepper sauce
1/2
small head lettuce, torn into bite-size pieces (3 cups)
1/2
bunch romaine lettuce, torn into bite-size pieces (3 cups)
2
medium celery stalks, chopped (1 cup)
2
medium green onions, thinly sliced (2 tablespoons)
1
can (11 oz) mandarin orange segments, drained
Preparation
In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.
