1/4 c. sliced almonds
1 tbsp. + 1 tsp. granulated sugar
1/4 head iceberg lettuce
1/4 head Romaine lettuce
1 (11 oz.) can mandarin oranges, drained
1 c. celery, chopped
2 green onions, including tops, sliced thin

DRESSING:

1/2 tsp. salt
Dash pepper
2 tbsp. white vinegar
1/4 c. salad oil
Dash Tabasco sauce
1 tsp. snipped parsley (opt.)

Shake all dressing ingredients together in jar; refrigerate, tightly covered.

In skillet, 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 until salad is served. Tear iceberg and Romaine lettuce in bite size pieces, making about 4 cups. Place greens in plastic bag; add celery and onion. If not ready to serve, seal bag and refrigerate. Five minutes before serving, mix greens well, add drained oranges. Pour dressing into bag and shake gently until greens and oranges are well coated. Add almonds and shake again. Yield: 6 servings.