1 (3 oz.) pkg. Oriental Ramen noodle soup mix
1/2 c. sliced almonds
5 tbsp. sugar, divided
1/2 c. vegetable oil
3 tbsp. white vinegar
1 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot sauce
1/2 head iceberg lettuce
1/2 head romaine
5 ribs celery
2 green onions
1 (11 oz.) can mandarin oranges

Remove flavor packets from soup mix; set aside. Crumble noodles.

Bake noodles in a shallow pan at 350°F for 10 minutes or until roasted, stirring after 5 minutes. Remove from oven and cool. Cook sliced almonds and 3 tablespoons sugar in a small nonstick skillet over medium-low heat, stirring constantly, 5 to 6 minutes or until sugar is dissolved and almonds are evenly coated. Remove almond mixture from heat and set aside. Whisk together reserved flavor packet, remaining 2 tablespoons of sugar, oil and the next 5 items for the dressing.

Toss together lettuce, romaine, celery and onion. Drizzle with the dressing and toss. Add the noodles, almond mixture and oranges; toss well. Serve immediately.