1 head lettuce, torn (Boston or Red Leaf)
1 c. sliced celery
1/4 c. green onions, chopped
3 tbsp. chopped fresh parsley
2 (11 oz.) cans mandarin oranges, drained
1/2 c. slivered almonds, toasted
Dressing (recipe below)

Combine first six ingredients in a large bowl; then toss with dressing. Yield: about 8 servings.

DRESSING:

1/2 c. vegetable oil
1/4 c. tarragon wine vinegar
1/4 c. sugar
1/2 tsp. salt
1/2 tsp. hot sauce
1/4 tsp. pepper

Combine all ingredients in a jar. Cover tightly and shake vigorously. Chill. Shake again before serving over salad. Yield: 1 cup.