1/2 c. sliced almonds
1/2 head Iceberg lettuce
1 c. chopped celery
1 (11 oz.) can mandarin oranges, drained
3 tbsp. sugar
1/2 head Romaine lettuce
2 whole green onions, chopped

DRESSING:

1/2 tsp. salt
1/4 c. vegetable oil
2 tbsp. sugar
Dash of Tabasco sauce (or two)
Coarse black pepper to taste
1 heaping tbsp. chopped parsley
2 tbsp. vinegar

Cook almonds and sugar over medium heat in a small pan. Stir constantly until sugar is dissolved and almonds are coated. They burn easily, so watch them carefully. Cool and store in an air-tight container. Mix all dressing ingredients and chill. Mix celery, onions, and lettuces. Add almonds and oranges just before serving. Toss with the Dressing. Makes 4 to 6 servings.

Note: I often double the Dressing recipe and the sugared almonds, they keep in the refrigerator for weeks, so your salad can be ready on very short notice!