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

DRESSING:

1/2 tsp. salt
Dash of pepper
1/4 c. vegetable oil
1 tbsp. chopped parsley
2 tbsp. sugar
3 drops vinegar
Dash of red pepper sauce

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in airtight container. Mix all dressing ingredients and chill. Mix lettuces, celery, and onions. Just before serving, add almonds and oranges. Toss with the dressing.