Dressing (below)
1/2 c. slivered almonds
3 tbsp. sugar
1 med. head lettuce, torn into bite size pieces (about 6-8 c.)
1 bunch fresh spinach, torn into bite size pieces (about 4-5 c.)
2 c. chopped celery (4 med. stalks)
4 green onions, including tops, sliced
2 tbsp. snipped parsley
2 (11 oz.) cans mandarin oranges, drained

Toast or caramelize almonds. To caramelize, cook almonds and sugar over low heat, stirring constantly until sugar melts and coats almonds. Pour onto waxed paper to cool. Break into small pieces before adding to salad. Toss lettuce, spinach, celery, onions and parsley together; refrigerate, just before serving, add oranges and almonds. Toss lightly with Dressing. 8 to 10 servings.

DRESSING:

1/2 c. vegetable oil
1/4 c. sugar
1/4 c. tarragon or white wine vinegar
1 tbsp. snipped parsley
1/2 tsp. Tabasco sauce
1/2 tsp. salt
Dash of pepper

Combine all ingredients; mix well. Refrigerate at least 1 hour to blend flavors.