1/4 c. sliced almonds
1 tbsp. plus 1 tsp. sugar
1/4 head lettuce
1/4 bunch Romaine
2 med. stalks celery, chopped (about 1 c.)
2 green onions with tops
1 (11 oz.) can mandarin orange segments, drained

Thinly slice onions and tops (2 tablespoons).

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.

SWEET-SOUR DRESSING:

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

Shake all ingredients in tightly covered jar; refrigerate.

Tear lettuce and Romaine in bite-size pieces and place in plastic bag; add celery and onion. Pour sweet-sour dressing into bag; add orange segments. Close bag tightly and shake until salad greens and orange segments are well-coated. Add almonds and shake. Yield 4-6 servings.