1/3 c. sliced almonds
2 tbsp. sugar
1/2 head iceberg lettuce, torn into bite-size pieces
1 sm. bunch Romaine, torn into bite-size pieces
1 c. celery, thinly sliced
3 tbsp. green onion, thinly sliced
1 lg. can tangerine segments, drained (can use mandarin oranges)
3 tbsp. snipped parsley
Sweet and Sour Dressing

SWEET-SOUR DRESSING:

1/3 c. olive oil
3 tbsp. sugar or honey
3 tbsp. champagne vinegar
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. red pepper sauce

SWEET-SOUR DRESSING: Shake all ingredients in tightly covered jar and refrigerate.

SALAD: Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cook and break apart. Store at room temperature.

Place lettuce and Romaine in plastic bag; add celery, onions and snipped parsley. Pour Sweet-Sour Dressing into bag; add tangerines. Close bag tightly and shake until salad greens and tangerines are well coated. Add almonds and shake. Serve immediately.