1/4 c. sliced almonds
1 tbsp. plus 1 tsp. sugar
1/4 head lettuce, shredded
1/4 bunch Romaine lettuce, shredded
1 c. chopped celery
2 tbsp. green onion
11 oz. drained mandarin orange segments

DRESSING:

1/4 c. vegetable oil
2 tbsp. sugar
2 tbsp. vinegar
1 tbsp. parsley
1/2 tsp. salt
Dash of cinnamon
Dash of red pepper sauce
Shake all dressing ingredients in tightly covered jar and refrigerate

Cook almonds and sugar over low heat. Stir constantly until almonds are thoroughly coated. Cool and break apart. Store at room temperature. Place all salad ingredients and salad dressing into a bag that is tightly sealed and shake well. Add coated almonds; reseal and shake again.