Dressing:

1/2 cup vegetable oil
1/4 cup vinegar
2-3 tbsp. sugar
1/2 tsp. ground mustard
1/4 tsp. garlic powder
1/2 tsp. salt
dash of tabasco

In a large jar with lid, combine dressing ingredients, shake well.

Salad:

1-1/2 tbsp. chopped fresh parsley

In a small saucepan over medium heat, cook and stir almonds with sugar; cook until almonds are coated and slightly brown. Spread the coated almonds on foil and cool completely, then break apart gently. In large bowl, combine lettuce, oranges, celery and onions. Top with the almonds. Pour dressing over salad and gently toss.

Serves 8.