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

DRESSING:

1/2 tsp. salt
Dash of pepper
1/4 c. olive oil
1 tbsp. dried chopped parsley
2 tbsp. sugar
2 tbsp. red wine vinegar
Sm. dash of Tabasco

Mix dressing and chill before serving. In skillet, cook almonds in sugar until coated and sugar dissolves, tossing continuously (be careful not to burn). Combine lettuce, celery and onions. Just before serving, add almonds and oranges.