TOPPING:

1/4 c. slivered almonds
2 or 3 tbsp. sugar

GREENS:

1 head romaine lettuce, torn in pieces
1 bunch spinach, torn in pieces
2 or 3 green onions, chopped
1/2 c. celery, chopped
1 sm. can mandarin oranges, drained

DRESSING:

1/2 c. salad oil
4 tbsp. red vinegar
1 tsp. sugar
5 dashes Tabasco

Put almonds and sugar in skillet and stir constantly until sugar melts and almonds are toasted. Turn onto buttered plate and break apart when cool. Prepare greens and store separate from the topping and dressing.

When ready to serve, shake dressing, pour over greens. Add almond topping and toss. (Serves 4 to 6).