CARAMELIZED ALMONDS:

1/2 c. slivered almonds
1/4 c. sugar

DRESSING:

1/2 c. vegetable oil
1/4 c. sugar
1/4 c. tarragon vinegar
1 tbsp. parsley
1/2 tsp. salt
1/2 tsp. Tabasco
Dash of pepper

SALAD:

1 head lettuce (Romaine, spinach or leaf), torn in pieces
2 c. chopped celery
4 green onions, chopped
1 (11 oz.) can mandarin oranges, drained

Heat sugar in pan until just melted and caramel in color. Stir in almonds. Set pan aside to cool. When cool enough to handle, break almond mixture into bite size pieces. (If almonds are sticking to pan, reheat briefly). Combine dressing ingredients and refrigerate for one hour. Combine lettuce, celery and green onions. Top with mandarin oranges and caramelized almonds. Serve with dressing.