2 lg. heads Bibb lettuce, torn
1 lg. head red leaf lettuce, torn
1 c. finely chopped green onion
1 can mandarin oranges, drained
2 chicken breasts, cooked and cubed (optional)
1/2 c. almonds, sliced
1 1/2 tbsp. sugar

Spray Teflon pan with Pam. Add almonds and 1 1/2 tablespoons sugar to pan on low heat and keep stirring until almonds are toasted and coated with sugar.

DRESSING:

3/4 c. olive oil
6 tbsp. red wine vinegar
5 tbsp. sugar
3 tbsp. chopped celery
1 tbsp. salt
Dash of pepper

Mix together until blended. In large bowl mix lettuce, celery, onion and chicken (optional) with dressing. (Use only as much as needed.) Add oranges and almonds. Toss lightly and serve as dinner salad or luncheon salad with chicken.