DRESSING:

1/3 c. oil
1/4 c. sugar
1/4 c. white vinegar
1 tbsp. chopped, fresh parsley
1/2 tsp. salt
1/2 tsp. hot pepper sauce
Dash of pepper

SALAD:

1/2 c. slivered almonds
3 tbsp. sugar
4 c. torn spinach leaves
4 c. torn lettuce
1 c. sliced celery
1/2 c. sliced green onions
1 (11 oz.) can mandarin orange segments, drained

In jar, with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour to blend flavors.

In a heavy skillet, cook almonds and sugar over medium-low heat until sugar melts and coats almonds, stirring frequently. Pour onto foil; cool. Break sugar-coated almonds apart, if necessary.

In large bowl, combine remaining salad ingredients except orange segments. Add almonds and orange segments; toss gently. Pour dressing over salad; toss to combine. 10 (1 cup) servings.