1/2 c. sliced almonds
2 tbsp. plus 2 tsp. sugar
1/2 bunch romaine
1/2 bunch spinach (I use all spinach)
4 stalks celery, sliced small
4 green onions with tops, sliced small
2 oranges, cut into bite-size or 2 cans mandarin oranges (fresh are much better)

Cook almonds and sugar over low heat, stirring constantly. Cool on wax paper and break apart. Store at room temperature. Combine remaining ingredients. Toss with Sweet and Sour Dressing.

Sweet and Sour Dressing:

1/2 c. vegetable oil
1/4 c. sugar
1/4 c. vinegar
1 tsp. salt
dash of pepper
dash of red pepper sauce

Shake the ingredients and toss with salad and almonds when ready to serve. Frequently, I cut and package each ingredient in plastic bags, hours or day before using. This will keep 12 to 24 hours, and then just put in bowl and toss. I have doubled, tripled and quadrupled this recipe. I serve it in a punch bowl. This recipe was given to me by Donna Reda.