7-8 c. mixed greens, torn into bite size bits (do not use iceberg lettuce
1/4 c. chopped celery
1 c. mandarin oranges, drained (can use a ripe tomato instead)
2 green onions, chopped
3/4 c. hazel nuts, roasted and caramelized (can use raw almonds)

DRESSING:

1/2 c. salad oil
1/4 c. chopped parsley
Dash of Tabasco sauce
Salt and pepper to taste
2 tbsp. cider vinegar

Mix dressing together and toss with salad. To caramelize hazel nuts or raw almonds. In heavy pan slowly melt 2 tablespoons sugar. Mix in nuts covering well with sugar. Cook on medium until light amber. Cool on waxed paper. Break apart and sprinkle over top of salad.