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

SALAD:

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

Shake dressing ingredients in a tightly covered jar, refrigerate. Cook almonds and 1 tablespoon plus 1 teaspoon sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart. Store at room temperature.

Tear lettuce and romaine into bite-size pieces (about 4 cups). Place greens in plastic bag; add celery and onion (to serve immediately, see below). Fasten bag securely and refrigerate. Five minutes before serving, pour dressing into bag; add drained mandarin orange slices. Fasten bag securely and shake until greens and oranges are well- coated. Add almonds and shake. To serve immediately, do not refrigerate dressing or salad ingredients.