DRESSING:

1/4 c. oil
1/4 c. white vinegar
3 pkg. Sweet and Low
2 tbsp. sugar
1 tbsp. parsley
1/2 tsp. hot pepper sauce
Dash pepper

SALAD:

1/2 c. slivered almonds
3 tbsp. sugar
4 c. torn lettuce
4 c. torn spinach leaves
1 c. chopped celery
1/2 c. chopped green onions
1 can mandarin oranges, drained

Combine dressing ingredients, shake well. Refrigerate 1 hour to blend flavors. In heavy skillet cook almonds and sugar over medium heat until sugar melts and coats almonds, stirring frequently. Pour into foil to cool. Break apart.

In large bowl, combine salad ingredients except oranges. Toss. Add almonds and oranges, toss gently. Pour dressing over salad. Toss. Makes 10 (1 cup) servings.

Each servings 160 calories, 11 grams fat, no cholesterol.