DRESSING:

1/4 c. salad oil
2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. white vinegar
6 drops hot pepper sauce

SALAD:

1/4 c. slivered almonds
2 tbsp. sugar
1 head lettuce in bite size pieces
3/4 c. chopped fresh parsley
11 oz. can mandarin oranges, drained
4 tbsp. sliced scallions

Combine all dressing ingredients in tightly covered jar; shake well to mix. In 8 inch skillet combine almonds and sugar; cook over medium heat, stirring constantly until sugar is melted and almonds are coated and lightly browned (5 to 8 minutes). Spread on waxed paper, cool completely. Just before serving in large bowl toss salad, dressing and almonds. Yield: 6 (1 cup) servings.

Variation: Substitute chopped walnuts. Use half spinach and half lettuce.