1 head iceberg lettuce
2 oz. slivered almonds
Italian dressing
Parmesan cheese, grated

This salad should be made at the last minute.

In small pan place almonds on low burner. Stir occasionally until browned. Shred lettuce in thin sections as for slaw. Toss. Add about 1/4 to 1/2 cup cheese. Add enough dressing to moisten. Add almonds and toss. Serve immediately.