VINAIGRETTE DRESSING:

1/2 tsp. salt
Dash of pepper
2 tbsp. sugar
2 tbsp. vinegar
1/4 c. salad oil
Dash of red pepper sauce
1 tbsp. snipped parsley

SALAD:

1/4 c. sliced almonds
1 tbsp. plus 1 tsp. sugar
1/4 head Romaine lettuce
1/4 head iceberg lettuce
1 (11 oz.) can mandarin oranges, drained
1 c. chopped celery
2 green onions (scallions), thinly slice tops

Mix all vinaigrette ingredients and refrigerate up to 24 hours before serving.

Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature.

Prepare about 4 cups lettuce, chop onions and mix all greens. About 5 minutes before serving, add sugared almonds, mandarin oranges and toss with vinaigrette. Lettuce and onions may be stored in refrigerator in plastic bag until ready to add almonds, oranges and vinaigrette to serve.