1/2 c. sliced almonds
5 tbsp. sugar, divided
1/2 tsp. salt
Dash pepper
1/4 c. vegetable oil
1 tbsp. chopped parsley
2 tbsp. vinegar
Dash hot pepper sauce
1/2 head iceberg lettuce, broken in pieces
1/2 head Romaine lettuce, broken in pieces
1 c. chopped celery
2 whole green onions, chopped
1 can (11 oz.) mandarin oranges, drained

In a small pan over medium heat, cook almonds and 3 tablespoons sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully, as they burn easily. Cool and store in airtight container.

Mix salt, pepper, oil, parsley, 2 tablespoons sugar, vinegar and hot pepper sauce; chill. Mix lettuces, celery and onions. Just before serving, add almonds and oranges; toss with dressing.

Note: A clear poppy seed dressing also complements this salad and can be used instead. Makes 4-6 servings.