1/4 c. blanched sliced almonds
1 tbsp. + 1 tsp. sugar
1/4 head lettuce, torn
1 (11 oz.) can mandarin oranges, drained
1/4 c. vegetable oil
2 tbsp. sugar
2 tbsp. vinegar
1 tbsp. parsley flakes
1/2 tsp. salt
Dash pepper
Dash red pepper sauce

Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool. Store at room temperature. Place lettuce and romaine in plastic bag.

DRESSING: Combine oil, sugar, vinegar, parsley flakes, salt, pepper and red pepper sauce. Shake in tightly covered jar and refrigerate at least 1 hour. Pour into bag with lettuce and romaine. Add oranges. Close bag tightly and shake. Add almonds and shake again. Serves 4 to 6.