CARAMELIZED ALMONDS:

1/2 c. sliced blanched almonds
1/2 c. sugar

DRESSING:

1 tsp. salt
Dash pepper
4 tbsp. sugar
2 tbsp. parsley
4 tbsp. vinegar
1/2 c. salad oil
Dash hot pepper sauce

SALAD:

1 head Romaine lettuce
2 c. chopped celery
4 chopped green onions
1 (15 oz.) can mandarin oranges

To caramelize almonds, cook over medium heat, stirring occasionally until sugar melts and sticks to nuts. Remove immediately from heat and cool in pan. Break into pieces. (Can be done ahead.)

Combine all dressing ingredients; shake until well mixed; chill.

Just before serving, assemble salad; toss with dressing and sprinkle 1/2 cup almonds on top. 8 servings.