Dressing:

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

Salad:

1/2 c. slivered almonds
3 tbsp. sugar
4 c. torn lettuce
4 c. torn spinach leaves
1 c. sliced celery
1/2 c. 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 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. Ten (1 cup) servings