2 1/8 qt. almonds, sliced
1 1/2 pt. sugar
8 1/3 heads iceberg lettuce, bite size pieces
8 1/3 heads romaine lettuce, bite size pieces
1 1/8 gal. celery, chopped
33 green onions, chopped
17 (11 oz.) cans mandarin oranges, drained

Dressing:

2 3/4 tbsp. salt
dash of pepper
1 1/8 qt. vegetable oil
1 1/8 c. parsley, chopped
2 1/8 c. sugar
2 1/8 c. vinegar

In a large pan, over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved (sometimes you have to add a little water to get sugar to coat almonds evenly). Watch carefully as they burn easily. Cool. Store in airtight container. Mix all dressing ingredients and chill.

Mix lettuce, celery and onions. Just before serving, add almonds and oranges. Toss with dressing.

Serves 100.